Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles. [PDF]
Opiela E +4 more
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Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts. [PDF]
Wojciechowicz-Budzisz A +5 more
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Optimization of Millet Malting Parameters Using Artificial Neural Network and Response Surface Methodology. [PDF]
Erfaniannejad Hosseini Nabadou F +3 more
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The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them. [PDF]
Belcar J, Gorzelany J.
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Functional and Nutritional Properties of Proteins From Barley Malting By-Products. [PDF]
Pilla N +3 more
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Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids. [PDF]
El-Sohaimy SA +6 more
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Evaluation of Physicochemical Qualities and Trace Metal Levels of Barley and Malt in North and Central Gondar Zones, Ethiopia. [PDF]
Lewoyehu M +4 more
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Genomewide association and prediction of phenotypic stability in barley. [PDF]
Neyhart JL, Gutierrez L, Smith KP.
europepmc +1 more source

