Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low‐fat desserts. In this study, low‐fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein cont...

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Detalles Bibliográficos
Autores principales: Sekhavatizadeh, Seyed Saeed, Karimi, Abdolhamid, Hosseinzadeh, Saeid, Shaviklo, Amir Reza, Abedi, Mohsen, Mahmoodianfard, Hamidreza, Ghaedmohammadi, Mohsen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834869/
https://www.ncbi.nlm.nih.gov/pubmed/36655108
http://dx.doi.org/10.1002/fsn3.3082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834869/
https://www.ncbi.nlm.nih.gov/pubmed/36655108
http://dx.doi.org/10.1002/fsn3.3082

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