Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains

This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de C...

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Detalhes bibliográficos
Autores: Paucar-Menacho, Luz María, Duenãs M., Penãs E., Frias J., Martínez-Villaluenga C.
Formato: artículo
Fecha de publicación:2018
País:Perú
Recursos:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Idioma:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/850
Acesso em linha:https://hdl.handle.net/20.500.12390/850
https://doi.org/10.1515/pjfns-2018-0005
Access Level:acceso abierto
Palavra-chave:Pseudocereals
Amino acids
Fatty acids
Descrição
Resumo:This work was supported by the Ministry of Economy and Competitiveness (MINECO, Spain) and FEDER programme from the European Commission (grant number AGL2013–43247-R). E. P. acknowledges the MINECO and European Social Fund for her “Ramón y Cajal” grant. L. P-M. acknowledges the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Perú) for fi nancial support.

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