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Listar por palabra clave "Submerged fermentation"

Mostrando ítems 1-2 de 2

Potential of fermentation processes for nutritional and improvement of cereals, legumes and seeds flours: a review

Garrido Galand, Sara (Universitat Politècnica de València, 2020-10-13)

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of ...
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

Garrido-Galand, S.; Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2021-07)

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of ...

Mostrando ítems 1-2 de 2