New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
Cristiane Teles Lima(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Alicia Lavado-Cruz(Universidad Nacional del Santa), Luz María Paucar‐Menacho(Universidad Nacional del Santa), Nathália de Andrade Neves(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Tatiane Monteiro dos Santos(Universidade Federal dos Vales do Jequitinhonha e Mucuri), María Teresa Pedrosa Silva Clerici(Universidade Estadual de Campinas (UNICAMP))
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