Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF)...

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Detalles Bibliográficos
Autores principales: Coţovanu, Ionica, Mironeasa, Costel, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9964393/
https://www.ncbi.nlm.nih.gov/pubmed/36840046
http://dx.doi.org/10.3390/plants12040698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9964393/
https://www.ncbi.nlm.nih.gov/pubmed/36840046
http://dx.doi.org/10.3390/plants12040698

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