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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Detaylı Bibliyografya
Asıl Yazarlar:	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
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2018
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/721
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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