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Palabras clave – provistas por la editorial

KCl; 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