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Palabras clave – provistas por la editorial

particle size; n/a; tempering; maize bread; pea; bakery products; antinutritional factors; nutrition knowledge; baking; chia; analytical quality; antioxidant capacity; protein enrichment; mucilage; cookie; bakery; cereals; sustainability; amylopectin; germination; functional foods; maize flour; sensory QDA; shortening; upcycled food by-products; pulses; processing; fermentation; sesame; glycemic response; sieve; flaxseed; Mixolab; bio-technological processing; ?-amylase; TPA; high-amylose; baking activity; defatted sunflower seed flour; gluten-free; wheat–flaxseed composite; protein digestibility; bran; pseudocereals; legume fortification; digestion; flour refinement; consumer; milk lipids; bread; biscuits; air classification; faba bean; whole grains; retrogradation; intermediate wheatgrass; lentil; sunflower; chickpea; colour; protein content; sensory evaluation; valorisation; amylose; fat replacer; fortification; principal component analysis