- Published
- 2021-05-10
- Venue
- Food Research International, vol. 145, pp. 110398
- Cited by
- 209
- Open access
- Yes, bronze
- DOI
- 10.1016/j.foodres.2021.110398
- PubMed
- 34112401
Cite this paper
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- APA 7
Galand, S. G., Asensio‐Grau, A., Calvo‐Lerma, J., Heredia, A. B., & Andrés, A. (2021). The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review. Food Research International, 145, 110398. https://doi.org/10.1016/j.foodres.2021.110398
- MLA 9
Galand, Sara Garrido, et al. "The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review." Food Research International, vol. 145, 2021, pp. 110398, https://doi.org/10.1016/j.foodres.2021.110398.
- Chicago
Galand, Sara Garrido, Andrea Asensio‐Grau, Joaquim Calvo‐Lerma, Ana Belén Heredia, and Ana Andrés. "The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review." Food Research International 145 (2021): 110398. https://doi.org/10.1016/j.foodres.2021.110398.
- GOST
Galand S. G., Asensio‐Grau A., Calvo‐Lerma J. [и др.] The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review // Food Research International. — 2021. — Vol. 145. — P. 110398. — URL: https://doi.org/10.1016/j.foodres.2021.110398
- BibTeX
@article{galand2021potential, title = {{The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review}}, author = {Sara Garrido Galand and Andrea Asensio‐Grau and Joaquim Calvo‐Lerma and Ana Belén Heredia and Ana Andrés}, journal = {Food Research International}, year = {2021}, volume = {145}, pages = {110398}, doi = {10.1016/j.foodres.2021.110398}, url = {https://doi.org/10.1016/j.foodres.2021.110398} }- RIS
TY - JOUR AU - Galand, Sara Garrido AU - Asensio‐Grau, Andrea AU - Calvo‐Lerma, Joaquim AU - Heredia, Ana Belén AU - Andrés, Ana TI - The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review JO - Food Research International VL - 145 SP - 110398 PY - 2021 DA - 2021/05/10 DO - 10.1016/j.foodres.2021.110398 UR - https://doi.org/10.1016/j.foodres.2021.110398 ER -