Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

• Main Authors: Márcia Flach Gewehr (Author), Carlos Henrique Pagno (Author), Daiane Danelli (Author), Lívia Marchi de Melo (Author), Simone Hickmann Flôres (Author), Erna Vogt de Jong (Author)
• Format: Book
• Published: Universidade de São Paulo.
• Subjects: article
• Online Access: Connect to this object online.

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial fe...