Cereal-based fermented foods and beverages

Abstract

Cereal grains constitute a major source of dietary nutrients all over the world. Although cereals are deficient in some basic components (e.g. essential aminoacids), fermentation may be the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. This review focuses first on some of the indigenous… (More)

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Cite this paper

@inproceedings{Blandino2003CerealbasedFF, title={Cereal-based fermented foods and beverages}, author={Alfredo Blandino and M. E. Al-Aseeri and Severino S. Pandiella and Domingo Cantero and Colleen T. Webb}, year={2003} }