Supplementary Materials for Reformulating bread using sprouted pseudo-cereal grains to enhance its nutritional value and sensorial attributes
Figure S1: Starch hydrolysis kinetic of BrWF (100% WF) and BrKC (5% SKF, 23% SCF, 72% WF). Table S1: Sprouting parameters of cañihua and kiwicha grains. Table S2: Experimental design with three independent variables (proportion of flour blends).
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| Main Authors: | , , , , |
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| Format: | dataset biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | http://hdl.handle.net/10261/330634 |
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