Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

Published 2016 View Full Article

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Title
Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
Authors
Keywords
Cannabis sativa, L., Fermentation, Fatty acids, L(+)-lactic acid, Biogenic amines, Wheat bread, Rheological properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 544-551
Publisher
Elsevier BV
Online
2016-05-13
DOI
10.1016/j.lwt.2016.05.027

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