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Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains
ArticleAbstract: A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted caPalabras claves:bioactive compounds, Biscuits, Digestion, formulation, pseudocereals, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Esquivel-Paredes L.J., Paucar-Menacho L.M., Simpalo-Lopez W.D.Fuentes:scopusReformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes
ArticleAbstract: Sprouting is an effective treatment for improving nutritional and bioactive properties as well as loPalabras claves:bioactive compounds, bread, Digestion, formulation, pseudo-cereals, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Esquivel-Paredes L.J., Paucar-Menacho L.M., Simpalo-Lopez W.D.Fuentes:scopus