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Updated: Jun 23, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

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Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive

Giuseppe Perri1, Graziana Difonzo1, Lorenzo Ciraldo1

  • 1Department of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.

Current Research in Food Science
|April 28, 2025
PubMed

Keywords:
Baking industryBioactive compoundsLactic acid bacteriaSprouted floursTailor made foodWhole grains

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