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Journal: Foods, 2023
Volume: 12
Number: 3902
3902
Article: New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
Authors: by Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathália de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Sílvia Letícia Rivero Meza and Marcio Schmiele
Link: https://www.mdpi.com/2304-8158/12/21/3902

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