Lactic acid-fermented oats and barley for human dietary use. With special reference to Lactobacillus spp. and to nutritional and sensory properties

agent levant agentes fermentadores alimentos fermentados analyse organoleptique avenas avoine barley breadmaking cebada fermentation lactique fermented foods fitatos glucane glucano glucans lactic acid bacteria lactic fermentation lactobacillus leavening agents oats organoleptic analysis organoleptic properties orge panification phytate phytates