Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture...

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Detalles Bibliográficos
Autores principales: Ballester-Sánchez, Jaime, Millán-Linares, M. Carmen, Fernández-Espinar, M. Teresa, Haros, Claudia Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769893/
https://www.ncbi.nlm.nih.gov/pubmed/31480631
http://dx.doi.org/10.3390/foods8090379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769893/
https://www.ncbi.nlm.nih.gov/pubmed/31480631
http://dx.doi.org/10.3390/foods8090379

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