Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 3(3) was used and the independen...

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Detalles Bibliográficos
Autores principales: Miranda-Ramos, Karla Carmen, Haros, Claudia Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764627/
https://www.ncbi.nlm.nih.gov/pubmed/33322832
http://dx.doi.org/10.3390/foods9121859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764627/
https://www.ncbi.nlm.nih.gov/pubmed/33322832
http://dx.doi.org/10.3390/foods9121859

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