Cereal-Based Nonalcoholic Beverages

Author:

Basinskiene Loreta,Cizeikiene Dalia

Publisher

Elsevier

Reference180 articles.

1. Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume-based Indian traditional food;Aachary;Int. J. Food Sci. Technol.,2011

2. Whole-grain cereals bioactive compounds and their health benefits: a review;Adil;J. Food Process. Technol.,2012

3. Review on African traditional cereal beverages;Aka;Am. J. Res. Commun.,2014

4. Traditional foods from the Black Sea region as a potential source of minerals;Albuquerque;J. Sci. Food Agric.,2013

5. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans;Alminger;Eur. J. Nutr.,2008

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