Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains

This article belongs to the Special Issue Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development.

Detalhes bibliográficos
Autores:	Paucar-Menacho, Luz María, Simpalo Lopez, Wilson Daniel, Castillo-Martínez, Williams Esteward, Esquivel-Paredes, Lourdes, Martínez-Villaluenga, Cristina
Formato:	artículo
Estado:	Versión publicada
Fecha de publicación:	2022
País:	España
Recursos:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/285439
Acesso em linha:	http://hdl.handle.net/10261/285439
Access Level:	acceso abierto
Palavra-chave:	Bioactive compounds Sprouting Biscuits Pseudocereals Digestion Formulation

Descrição
Resumo:	This article belongs to the Special Issue Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development.