Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Luz María Paucar-Menacho; Wilson Daniel Simpalo-López; Williams Esteward Castillo-Martínez; Lourdes Jossefyne Esquivel-Paredes; Cristina Martínez-Villaluenga

doi:10.3390/foods11111541

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Luz María Paucar-Menacho
, Wilson Daniel Simpalo-López
, Williams Esteward Castillo-Martínez
, Lourdes Jossefyne Esquivel-Paredes
, Cristina Martínez-Villaluenga

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

Original language	English
Article number	1541
Journal	Foods
Volume	11
Issue number	11
DOIs	https://doi.org/10.3390/foods11111541
State	Published - 1 Jun 2022
Externally published	Yes

Access to Document

10.3390/foods11111541

Cite this

@article{d2f734c287e645209f7dc6fdba9ad2b3,

title = "Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes",

keywords = "bioactive compounds, bread, digestion, formulation, pseudo-cereals, sprouting",

author = "Paucar-Menacho, \{Luz Mar{\'i}a\} and Simpalo-L{\'o}pez, \{Wilson Daniel\} and Castillo-Mart{\'i}nez, \{Williams Esteward\} and Esquivel-Paredes, \{Lourdes Jossefyne\} and Cristina Mart{\'i}nez-Villaluenga",

note = "Publisher Copyright: {\textcopyright} 2022 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2022",

month = jun,

day = "1",

doi = "10.3390/foods11111541",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "11",

}

TY - JOUR

T1 - Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

AU - Paucar-Menacho, Luz María

AU - Simpalo-López, Wilson Daniel

AU - Castillo-Martínez, Williams Esteward

AU - Esquivel-Paredes, Lourdes Jossefyne

AU - Martínez-Villaluenga, Cristina

PY - 2022/6/1

Y1 - 2022/6/1

KW - bioactive compounds

KW - bread

KW - digestion

KW - formulation

KW - pseudo-cereals

KW - sprouting

UR - https://www.scopus.com/pages/publications/85131577329

U2 - 10.3390/foods11111541

DO - 10.3390/foods11111541

M3 - Article

AN - SCOPUS:85131577329

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 11

M1 - 1541

ER -

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Access to Document

Other files and links

Fingerprint

Cite this