Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-000a/pjfns-2018-000a.xml?format=INT |
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