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Journal: Foods, 2022
Volume: 11
Number: 1541

Article: Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes
Authors: by Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes and Cristina Martínez-Villaluenga
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/11/11/1541

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