Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa Willd) and tigernuts (Cyperus esculentus L.)
Abstract By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened, this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods. When compared to commercial sample, all formulations had higher protein and fat contents. The meals co...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
BMC
2023-10-01
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| Series: | Food Production, Processing and Nutrition |
| Assuntos: | |
| Acceso en liña: | https://doi.org/10.1186/s43014-023-00160-1 |
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