Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties
Author:
Funder
Ministerio de Ciencia e Innovación
Gobierno de España Ministerio de Ciencia e Innovación
Universitat Politècnica de València
Publisher
Elsevier BV
Subject
Food Science
Reference64 articles.
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5. Effect of incorporating white, red or black quinoa flours on free and bound polyphenol content, antioxidant activity and colour of bread;Ballester-Sánchez;Plant Foods for Human Nutrition,2019
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2. In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa;Molecules;2023-10-27
3. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms;Fermentation;2023-10-24
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