Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Producción Científica
| Authors: | , , , , |
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| Format: | article |
| Status: | Versión aceptada para publicación |
| Publication Date: | 2022 |
| Country: | España |
| Institution: | Universidad de Valladolid |
| Repository: | UVaDOC. Repositorio Documental de la Universidad de Valladolid |
| OAI Identifier: | oai:uvadoc.uva.es:10324/53839 |
| Online Access: | https://doi.org/10.1016/j.jcs.2022.103458 https://uvadoc.uva.es/handle/10324/53839 |
| Access Level: | Open access |
| Keyword: | High hydrostatic pressure Whole-grain buckwheat 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales |
| Summary: | Producción Científica |
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