Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refin...

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Detalles Bibliográficos
Autores principales: Estivi, Lorenzo, Pellegrino, Luisa, Hogenboom, Johannes A., Brandolini, Andrea, Hidalgo, Alyssa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654256/
https://www.ncbi.nlm.nih.gov/pubmed/36364365
http://dx.doi.org/10.3390/molecules27217541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654256/
https://www.ncbi.nlm.nih.gov/pubmed/36364365
http://dx.doi.org/10.3390/molecules27217541

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