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New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.
Lima, Cristiane Teles; Santos, Tatiane Monteiro Dos; Neves, Nathália de Andrade; Lavado-Cruz, Alicia; Paucar-Menacho, Luz Maria; Clerici, Maria Teresa Pedrosa Silva; Meza, Sílvia Letícia Rivero; Schmiele, Marcio.
Affiliation
  • Lima CT; Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil.
  • Santos TMD; Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil.
  • Neves NA; Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil.
  • Lavado-Cruz A; Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru.
  • Paucar-Menacho LM; Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru.
  • Clerici MTPS; Departament of Food Science and Nutrition, University of Campinas (UNICAMP), Campinas 13083-862, Brazil.
  • Meza SLR; Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil.
  • Schmiele M; Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil.
Foods ; 12(21)2023 Oct 25.
Article in En | MEDLINE | ID: mdl-37959021
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: Country of publication: