Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| 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 |