Supplementary Materials for Reformulating bread using sprouted pseudo-cereal grains to enhance its nutritional value and sensorial attributes

Paucar-Menacho, Luz María; Simpalo Lopez, Wilson Daniel; Castillo-Martínez, Williams Esteward; Esquivel-Paredes, Lourdes; Martínez-Villaluenga, Cristina

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).

显示更多 [+]

Peer reviewed

显示更多 [+]