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Subtipo de publicación
Article(2)
Área temáticas
Alimentación y bebidas(2)
Salud y seguridad personal(1)
Tecnología alimentaria(1)
Tecnología de las bebidas(1)
Año de Publicación
2021(2)
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scopus(2)
A novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals
ArticleAbstract: The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oPalabras claves:Beverage, celiac disease, Fermentation, germination, Gluten‐free diet, microbiota, OatAutores:Alba C., Aparicio‐garcía N., Cristina Martínez-Villaluenga, Fernández C.F., Juana Frias, Peñas E., Perez L.C., Rodríguez J.M.Fuentes:scopusProduction and characterization of a novel gluten-free fermented beverage based on sprouted oat flour
ArticleAbstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-freePalabras claves:Beverage, Gluten-free, Lactic acid fermentation, Oat, sproutingAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopus