Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
Journal article, 2019
quinoa
phytate degradation
fermentation
minerals
dry roasting
sensory attributes
Author
Vanesa Castro-Alba
Lund University
University of San Simón
Claudia Eliana Lazarte
Lund University
Daysi Perez-Rea
University of San Simón
Ann-Sofie Sandberg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Nils-Gunnar Carlsson
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Annette Almgren
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Bjorn Bergenstahl
Lund University
Yvonne Granfeldt
Lund University
Food Science and Nutrition
2048-7177 (eISSN)
Vol. 7 12 3902-3911Subject Categories
Food Science
Chemical Process Engineering
Bioprocess Technology
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1002/fsn3.1247