Obtention, yields, chemical-microbiological properties and amino acids profile in a flour from Sacha Inchi (Plukenetia volubilis L.)

Article

Abstract: Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and for its

Palabras claves:

amino acids, flour, SACHA INCHI

Autores:

Landines Vera Edgar, Luis Eduardo Romero Hidalgo, Mora Aguirre Priscilla, Roberto Ordoñez-Araque, Valdez Díaz Mario

Fuentes:

scopus