首页 | 本学科首页   官方微博 | 高级检索  
     检索      


Effect of Incorporating White,Red or Black Quinoa Flours on Free and Bound Polyphenol Content,Antioxidant Activity and Colour of Bread
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...
Keywords:
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号