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

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

18 Citas (Scopus)

Idioma original	Inglés
Número de artículo	1541
Publicación	Foods
Volumen	11
N.º	11
DOI	https://doi.org/10.3390/foods11111541
Estado	Publicada - 1 jun. 2022
Publicado de forma externa	Sí

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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",

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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

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