Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil...

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Detalles Bibliográficos
Autores principales: González-Calderón, Ana Karen, García-Flores, Natalia Alejandra, Elizondo-Rodríguez, Ana Sofía, Zavala-López, Mariana, García-Lara, Silverio, Ponce-García, Néstor, Escalante-Aburto, Anayansi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534914/
https://www.ncbi.nlm.nih.gov/pubmed/34681320
http://dx.doi.org/10.3390/foods10102271

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534914/
https://www.ncbi.nlm.nih.gov/pubmed/34681320
http://dx.doi.org/10.3390/foods10102271

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