000			01539nam a2200133Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aRecent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
546			_aEnglish[eng]
650			_aKCl||NaCl||rheological properties||multiple criteria optimization||desirability functions||brewer’s spent grain||bioeconomy||valuable compounds||germination process||legumes||technological process||bread quality||bread||water content||Karl Fischer titration||KFT kinetics||principal component analysis||hybrid wheat||bread-making quality||N fertilisation||Lactobacillus plantarum ATCC 8014||nutritional effects||gluten-free muffins||quinoa flour||particle size||optimization||residues||sustainability||oil cake||bioactive compounds||edible films||wheat straws||pretreatment||hydrolysis||fermentation||bioethanol||wheat||triticale||sourdough||Mixolab||buckwheat flour||buckwheat sprouts||buns||quality and textural parameters||sorghum seeds||whole wheat flour||Lactobacillus plantarum||soy protein concentrate||pea protein concentrate||texture||sensory||craft beer||gluten-free beer||functional beer||adjuvants||malted cereals||gluten-free flour||gram||plantain||chickpea||tiger nut||pseudo-cereal||oat||millet||teff||rice||soybean sprouts||chitooligosaccharide||phytochemicals||antioxidant activity||catalase||peroxidase||n/a
700			_aCodină, Georgiana Gabriela
856			_uhttps://mdpi.com/books/pdfview/book/5016
942			_cEB
999			_c16221 _d16221