Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centro...

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Detalles Bibliográficos
Autores principales: Paucar-Menacho, Luz María, Simpalo-López, Wilson Daniel, Castillo-Martínez, Williams Esteward, Esquivel-Paredes, Lourdes Jossefyne, Martínez-Villaluenga, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180012/
https://www.ncbi.nlm.nih.gov/pubmed/35681290
http://dx.doi.org/10.3390/foods11111541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180012/
https://www.ncbi.nlm.nih.gov/pubmed/35681290
http://dx.doi.org/10.3390/foods11111541

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