FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

The aims of this research were to develop functional beverages from amaranth and chia flours, processed by germination and extrusion, and evaluate its nutritional, antioxidant and antihypertensive properties. Optimal conditions, previously obtained, to produce extruded (Extrusion temperature= 141 °C...

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Autores principales: Argüelles-López, Oscar Daniel, Reyes-Moreno, Cuauhtémoc, Gutiérrez-Dorado, Roberto, Sánchez- Osuna, María Fernanda, López-Cervantes, Jaime, Cuevas-Rodríguez, Edith Oliva, Milán-Carrillo, Jorge, Perales-Sánchez, Janitzio Xiomara Korina
Formato: Online
Idioma:eng
Publicado: Universidad de Sonora 2018
Acceso en liña:https://biotecnia.unison.mx/index.php/biotecnia/article/view/721
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