Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

@article{RepoCarrascoValencia2009ChemicalAF,
  title={Chemical and Functional Characterization of Ka{\~n}iwa (Chenopodium pallidicaule) Grain, Extrudate and Bran},
  author={R. Repo-Carrasco-Valencia and Alexander Acevedo de La Cruz and Julio Cesar Icochea Alvarez and H. Kallio},
  journal={Plant Foods for Human Nutrition},
  year={2009},
  volume={64},
  pages={94-101}
}
Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate… Expand
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