Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobut...

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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/PMC9180627/
https://www.ncbi.nlm.nih.gov/pubmed/35681283
http://dx.doi.org/10.3390/foods11111533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180627/
https://www.ncbi.nlm.nih.gov/pubmed/35681283
http://dx.doi.org/10.3390/foods11111533

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