Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Article

Abstract: Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lo

Palabras claves:

bioactive compounds, bread, Digestion, formulation, pseudo-cereals, sprouting

Autores:

Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Esquivel-Paredes L.J., Paucar-Menacho L.M., Simpalo-Lopez W.D.

Fuentes:

scopus