Supplementary Materials for Reformulating bread using sprouted pseudo-cereal grains to enhance its nutritional value and sensorial attributes
2022
Paucar-Menacho, Luz María | Simpalo Lopez, Wilson Daniel | Castillo-Martínez, Williams Esteward | Esquivel-Paredes, Lourdes | Martínez-Villaluenga, Cristina
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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