Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts
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DOI: 10.3390/molecules30173653
Abstract: This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p < 0.05)… read more here.
Keywords: composition nutritional; profile; quinoa; black quinoa ... See more keywords