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

BACKGROUND: Quinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Variou...

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Detalles Bibliográficos
Autores principales: Castro‐Alba, Vanesa, Lazarte, Claudia Eliana, Perez‐Rea, Daysi, Sandberg, Ann‐Sofie, Carlsson, Nils‐Gunnar, Almgren, Annette, Bergenståhl, Björn, Granfeldt, Yvonne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924334/
https://www.ncbi.nlm.nih.gov/pubmed/31890168
http://dx.doi.org/10.1002/fsn3.1247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924334/
https://www.ncbi.nlm.nih.gov/pubmed/31890168
http://dx.doi.org/10.1002/fsn3.1247

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