Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Autor: Adriana Noemí Ramón, Paula Micaela Vidal, Carolina Antonela Curti, Ramiro Nestor Curti

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017

Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f860795e40ab4d9320ee8a97f1a740c
http://ref.scielo.org/yv3bkk