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| Título: | Supplementary Materials for Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains |
Autor: | Paucar-Menacho, Luz María; Simpalo Lopez, Wilson Daniel; Castillo-Martínez, Williams Esteward; Esquivel-Paredes, Lourdes; Martínez-Villaluenga, Cristina CSIC ORCID | Fecha de publicación: | 2022 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Paucar-Menacho, Luz María; Simpalo Lopez, Wilson Daniel; Castillo-Martínez, Williams Esteward; Esquivel-Paredes, Lourdes; Martínez-Villaluenga, Cristina; 2022; Supplementary Materials for Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains [Dataset]; Multidisciplinary Digital Publishing Institute; https://doi.org/10.3390/foods11111533 | Descripción: | Figure S1: Starch hydrolysis kinetic of control biscuit (100% WF), BQC (15% SQF, 25% SCF, and 60% WF) and white wheat bread, Table S1: Sprouting parameters of cañihua, kiwicha, and quinoa grains, Table S2: Experimental design with three independent variables (proportion of a combination of three flour types). | URI: | http://hdl.handle.net/10261/330631 | DOI: | 10.3390/foods11111533 | Referencias: | Paucar-Menacho, Luz María; Simpalo Lopez, Wilson Daniel; Castillo-Martínez, Williams Esteward; Esquivel-Paredes, Lourdes; Martínez-Villaluenga, Cristina. Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains. https://doi.org/10.3390/foods11111533. http://hdl.handle.net/10261/285439 |
| Aparece en las colecciones: | (ICTAN) Conjuntos de datos |
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| README.txt | 2,94 kB | Text | Visualizar/Abrir |
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