Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa-Reference-Cited by-同舟云学术

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

Published:2019-11-06 Issue:12 Volume:7 Page:3902-3911
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Castro‐Alba Vanesa¹²^ORCID,Lazarte Claudia Eliana¹,Perez‐Rea Daysi²,Sandberg Ann‐Sofie³,Carlsson Nils‐Gunnar³,Almgren Annette³,Bergenståhl Björn¹,Granfeldt Yvonne¹

Affiliation:

1. Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden

2. Food and Natural Products Center San Simón University Cochabamba Bolivia

3. Department of Chemical and Biological Engineering Food Science Chalmers University of Technology Gothenburg Sweden

Funder

Styrelsen för Internationellt Utvecklingssamarbete

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1247

Reference43 articles.

1. Ancient Wheats and Pseudocereals for Possible use in Cereal-Grain Dietary Intolerances

2. Effects of processing on the nutraceutical profile of quinoa

3. The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin

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