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Optimization of Muffins Nutrient Profile Using Wheat, Beans and Quinoa Flours: A Preliminary Strategy for Enhancing Protein Quality, Dietary Fibre and Anti-Oxidative Potentials

Crossref DOI link: https://doi.org/10.1007/s11130-025-01359-y

Published Online: 2025-05-19

Published Print: 2025-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Bassett, María Natalia https://orcid.org/0000-0003-4510-7875
Acuña, María Elina https://orcid.org/0009-0000-0363-5763
Corral, Lucrecia https://orcid.org/0009-0008-6037-1694
Moreno, Elvecia del Carmen https://orcid.org/0009-0000-0770-6506
Fernández, Noelia Natalia https://orcid.org/0000-0002-3406-2176
Rossi, Analia Mabel https://orcid.org/0000-0001-7087-6911
Marigliano, Ana Clelia Gómez https://orcid.org/0000-0002-8004-5334
Tereschuk, María Laura https://orcid.org/0000-0001-7713-2798
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Text and Data Mining valid from 2025-05-19

Version of Record valid from 2025-05-19
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Article History

Accepted: 17 April 2025

First Online: 19 May 2025

Declarations

:

: This article does not contain any studies with human or animal subjects.

: The authors declare no competing interests.

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