TY  - JOUR 
AU  - Gil, José Vicente
AU  - Esteban Muñoz, Adelaida
PY  - 2021
UR  - http://hdl.handle.net/10481/72807
AB  - Quinoa is a trend and a promising functional food ingredient. Following previous research
into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of
bread, this study aimed to bridge an existing gap about the...
LA  - eng
PB  - MDPI
KW  - Chenopodium quinoa
KW  - Black quinoa flour
KW  - Free and bound polyphenols
KW  - UPLC-MS
KW  - Phenolic compounds
KW  - Bread making
KW  - Antioxidant activity
TI  - Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour
DO  - 10.3390/antiox11010033
ER  -