Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread

  1. Ballester-Sánchez, J.
  2. Gil, J.V.
  3. Haros, C.M.
  4. Fernández-Espinar, M.T.
Journal:
Plant Foods for Human Nutrition

ISSN: 1573-9104,  0921-9668

Year of publication: 2019

Volume: 74

Issue: 2

Pages: 185-191

Type: Article

DOI: 10.1007/S11130-019-00718-W GOOGLE SCHOLAR
Data source: Scopus