Supplementary Materials for Improving nutritional and health benefits of biscuits by optimizing formulations based on sprouted pseudocereal grains
Paucar-Menacho, Luz María | Simpalo Lopez, Wilson Daniel | Castillo-Martínez, Williams Esteward | Esquivel-Paredes, Lourdes | Martínez-Villaluenga, Cristina
Figure S1: Starch hydrolysis kinetic of control biscuit (100% WF), BQC (15% SQF, 25% SCF, and 60% WF) and white wheat bread, Table S1: Sprouting parameters of cañihua, kiwicha, and quinoa grains, Table S2: Experimental design with three independent variables (proportion of a combination of three flour types).
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