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Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread
ArticleAbstract: With regard to constant technological innovations in the bakery sector in order to increase bread nuPalabras claves:Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristicsAutores:Haros M., Karla Carmen Miranda-RamosFuentes:scopusEvaluation of technological and nutritional quality of bread enriched with amaranth flour
ReviewAbstract: The objective of this investigation was to develop bread, with high nutritional and technological quPalabras claves:Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal propertiesAutores:Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.Fuentes:scopus