Sprouting as a pre-processing for producing quinoa-enriched bread

Article

Abstract: The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replaced

Palabras claves:

CHENOPODIUM QUINOA, Dough rheology, Electronic sensing, germination

Autores:

Buratti S., Cardone G., Diego Suárez-Estrella, Marti A., Pagani M.A.

Fuentes:

scopus