Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained...
| Published in: | Agronomy |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/10/12/1962 |