Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

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dc.contributor.authorVanesa Castro‐Alba
dc.contributor.authorClaudia E. Lazarte
dc.contributor.authorDaysi Perez‐Rea
dc.contributor.authorAnn‐Sofie Sandberg
dc.contributor.authorNils‐Gunnar Carlsson
dc.contributor.authorAnnette Almgren
dc.contributor.authorBjörn Bergenståhl
dc.contributor.authorYvonne Granfeldt
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T13:56:36Z
dc.date.available2026-03-22T13:56:36Z
dc.date.issued2019
dc.descriptionCitaciones: 57
dc.description.abstractFermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.
dc.identifier.doi10.1002/fsn3.1247
dc.identifier.urihttps://doi.org/10.1002/fsn3.1247
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/43626
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.sourceLund University
dc.subjectRoasting
dc.subjectFermentation
dc.subjectFood science
dc.subjectPhytase
dc.subjectChemistry
dc.subjectChenopodium quinoa
dc.subjectBioavailability
dc.subjectRaw material
dc.subjectZinc
dc.titleEffect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
dc.typearticle

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