The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-021-00888-6.pdf
Reference67 articles.
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4. Medhe S, Jain S, Anal AK (2019) Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean. J Food Sci Technol 56(4):2115–2125. https://doi.org/10.1007/s13197-019-03692-y
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