Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination

Article

Abstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless,

Palabras claves:

Amaranth species, Amaranthus Caudatus, Amaranthus Quitensis, Germinated flour, germination, Nutritional properties, Physicochemical properties

Autores:

Cristina M. Rosell, Fabiola Cornejo., Geovanna Novillo, Villacréz E.

Fuentes:

scopus