HIGHLIGHTS
- who: Luz Maru00eda Paucar-Menacho et al. from the Departamento de Agroindustria y Agronomu00eda, Facultad de Ingenieru00eda, Universidad Nacional del Santa, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain have published the paper: Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains, in the Journal: Foods 2022, 1533 of 24/05/2022
- what: The aim of this study was to develop biscuits with improved nutritional quality replacing refined wheat flour (WF) by binary blends of sprouted Andean grains: cau00f1ihua (Chenopodium pallidicaule Aellen), kiwicha (Amaranthus caudatus L.), and quinoa (Chenopodium quinoa . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.