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II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS
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Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.
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Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518.
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Miranda-Ramos et a. (2020). Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional... Foods, DOI: 10.3390/foods9121859
Ballester-Sánchez et al. (2020).Isolation of red quinoa fibre by wet and dry milling and application as a potential functional ba kery ingredient. Food Hydrocolloids, 101, 105513.
