@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",
}