Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial fe...

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Bibliographic Details
Main Authors: Márcia Flach Gewehr, Carlos Henrique Pagno, Daiane Danelli, Lívia Marchi de Melo, Simone Hickmann Flôres, Erna Vogt de Jong
Format: Article
Language:English
Published: Universidade de São Paulo
Series:Brazilian Journal of Pharmaceutical Sciences
Subjects:
Quinoa flakes/nutritional evaluation
Quinoa flakes/beneficial effects
Composition
Bread/processing/effects
Bread/ nutritional evaluation
Tocopherols
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000200337&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000200337&lng=en&tlng=en

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