Development of healthy, nutritious bakery products by incorporation of quinoa
© The Author(s).
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Main Authors: | , , , |
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Other Authors: | |
Format: | artículo biblioteca |
Published: |
Multidisciplinary Digital Publishing Institute
2019-09-01
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Subjects: | Chenopodium quinoa, Bakery products, DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake), FAO (Food and Agriculture Organization), EFSA (European Food Safety Authority), Protein quality, Polyunsaturated fatty acids, Dietary fibre, Mineral availability, Glycaemic index estimation, |
Online Access: | http://hdl.handle.net/10261/191357 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780 |
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