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Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
ArticleAbstract: This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes inPalabras claves:Functional properties, Pasting properties, Protein features, quinoa, sproutingAutores:Bresciani A., Diego Suárez-Estrella, Iametti S., Marengo M., Marti A., Pagani M.A.Fuentes:scopusSprouting as a pre-processing for producing quinoa-enriched bread
ArticleAbstract: The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replacedPalabras claves:CHENOPODIUM QUINOA, Dough rheology, Electronic sensing, germinationAutores:Buratti S., Cardone G., Diego Suárez-Estrella, Marti A., Pagani M.A.Fuentes:scopus