Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesa...

Descripción completa

Detalles Bibliográficos
Autores principales: Quispe-Sanchez, Luz, Mestanza, Marilu, Goñas, Malluri, Gill, Elizabeth Renee Ambler, Oliva-Cruz, Manuel, Chavez, Segundo G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9531265/
https://www.ncbi.nlm.nih.gov/pubmed/36204381
http://dx.doi.org/10.3389/fnut.2022.990887

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9531265/
https://www.ncbi.nlm.nih.gov/pubmed/36204381
http://dx.doi.org/10.3389/fnut.2022.990887

Ejemplares similares