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M D Jiménez1, C E Salinas Alcón1, M O Lobo1

  • 1Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina.

概括

发芽增强了安第斯谷物的营养和功能性质,提高了其食品应用的质量. 这一过程影响了它们的质地和味道,为食品产品开发提供了新的可能性.

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