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Article(2)
Área de conocimiento
Ciencia agraria(1)
Año de Publicación
2020(2)
Origen
scopus(2)
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:scopusEffect of chia as breadmaking ingbkp_redient on nutritional quality, mineral availability, and glycemic index of bread
ArticleAbstract: Chia seeds and chia flour could be used as ingbkp_redients to enrich foods owing to their high amounPalabras claves:Breadmaking products, Chia ingbkp_redients, Essential amino acid profile, Fatty acid profile, minerals, PRI/RDA/AI (Popular Reference Intake/Recommended Dietary Allowance/Adequate Intake), Salvia hispanicaAutores:Haros M., Karla Carmen Miranda-Ramos, Millán-Linares M.C.Fuentes:scopus