https://www.selleckchem.com/pr....oducts/6-benzylamino
Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. The present review highlights fermentation of cereals and legumes mainly as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties.The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original star
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