Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread

Article

Abstract: With regard to constant technological innovations in the bakery sector in order to increase bread nu

Palabras claves:

Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristics

Autores:

Haros M., Karla Carmen Miranda-Ramos

Fuentes:

scopus