Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains
This article belongs to the Special Issue Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | Bioactive compounds, Sprouting, Biscuits, Pseudocereals, Digestion, Formulation, |
| Online Access: | http://hdl.handle.net/10261/285439 http://dx.doi.org/10.13039/501100010747 |
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