Supplementary Materials for Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains
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 flo...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/330631 |
| Acceso en línea: | http://hdl.handle.net/10261/330631 |
| Access Level: | acceso abierto |
| Sumario: | 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). |
|---|