Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

por Castro‐Alba, Vanesa, Lazarte, Claudia E, Perez‐Rea, Daysi, Carlsson, Nils‐Gunnar, Almgren, Annette, Bergenståhl, Björn, Granfeldt, Yvonne
Publicado 2019

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

por Castro‐Alba, Vanesa, Lazarte, Claudia Eliana, Perez‐Rea, Daysi, Sandberg, Ann‐Sofie, Carlsson, Nils‐Gunnar, Almgren, Annette, Bergenståhl, Björn, Granfeldt, Yvonne
Publicado 2019