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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| 主要な著者: | , , , , , , , |
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| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad de Sonora
2018
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| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/721 |
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