Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20%...

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Detalles Bibliográficos
Autores principales: Avila-Nava, Azalia, Alarcón-Telésforo, Sayuri L., Talamantes-Gómez, José Moisés, Corona, Luis, Gutiérrez-Solis, Ana Ligia, Lugo, Roberto, Márquez-Mota, Claudia C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658788/
https://www.ncbi.nlm.nih.gov/pubmed/36364225
http://dx.doi.org/10.3390/molecules27217397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658788/
https://www.ncbi.nlm.nih.gov/pubmed/36364225
http://dx.doi.org/10.3390/molecules27217397

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