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Effect of Incorporating White,Red or Black Quinoa Flours on Free and Bound Polyphenol Content,Antioxidant Activity and Colour of Bread |
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| Authors: | Ballester-Sánchez Jaime Gil Jose Vicente Haros Claudia Monika Fernández-Espinar María Teresa |
| Institution: | 1.Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Agroquímica y Tecnología de Alimentos (IATA), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain ;2.Food Technology Area, Faculty of Pharmacy, Universidad de Valencia, Burjassot, Valencia, Spain ; |
| Abstract: | Plant Foods for Human Nutrition - Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total... |
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