Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals.

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作者： Ana Karen,González-Calderón ^[1] ; Natalia Alejandra,García-Flores ^[1] ; Ana Sofía,Elizondo-Rodríguez ^[1] ; Mariana,Zavala-López ^[2] ; Silverio,García-Lara ^[2] ; Néstor,Ponce-García ^[3] ; Anayansi,Escalante-Aburto ^[1]

作者单位： Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico. ^[1] Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico. ^[2] Faculty of Agricultural Sciences, UAEMex, Campus Universitario 'El Cerrillo', El Cerrillo, Piedras Blancas s/n, Toluca 50200, Mexico. ^[3]

关键词 ancient grains antioxidant activity phenolic compounds sensorial attributes vegetal proteins

DOI 10.3390/foods10102271

PMID 34681320

发布时间 2024-04-03

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Foods (Basel, Switzerland)

2021年10卷10期

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Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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