Development of a vegetable spreadable paste made from sorghum and millet whole grain flour
<p><strong>Introduction:</strong> current nutritional guidelines recommend increasing the consumption of products based on whole grain cereals since they are rich in dietary fibers and bioactive components. The technological and sensory properties of these products are still a chal...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academia Española de Nutrición y Dietética
2013-06-01
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| Series: | Revista Española de Nutrición Humana y Dietética |
| Subjects: | |
| Online Access: | http://renhyd.org/index.php/renhyd/article/view/15 |