Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Article

Abstract: A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted ca

Palabras claves:

bioactive compounds, Biscuits, Digestion, formulation, pseudocereals, sprouting

Autores:

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

Fuentes:

scopus