Sprouted barley flour as a nutritious and functional ingredient

Article

Abstract: The increasing demand for healthy food products has promoted the use of germinated seeds to produce

Palabras claves:

barley, bioactive compounds, flour, germination, Nutritional properties, Quality, RSM

Autores:

Birsan R.I., Cristina Martínez-Villaluenga, del Carmen García M., Juana Frias, Martín‐diana A.B., Peñas E., Rai D.K., Rico D.

Fuentes:

scopus