Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria.
Antonela G GarzónFlávio Fonseca VerasAdriano BrandelliSilvina Rosa DragoPublished in: Journal of the science of food and agriculture (2023)
The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. This article is protected by copyright. All rights reserved.