Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

© 2020 by the authors.

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Bibliographic Details
Main Authors: Miranda Ramos, Karla Carmen, Haros, Monika
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2020
Subjects:Bread, Salvia hispanica L., Chenopodium quinoa Wild, Amaranthus caudatus, Technological characteristics, Nutritional value,
Online Access:http://hdl.handle.net/10261/225713
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100011033
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