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Article(4)
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Food Chemistry(1)
International Journal of Food Sciences and Nutrition(1)
Nutrition Reports International(1)
Plant Foods for Human Nutrition(1)
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Alimentación y bebidas(4)
Tecnología alimentaria(2)
Ginecología, obstetricia, pediatría, geriatría(1)
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scopus(4)
Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour
ArticleAbstract: The full-fat soy flour (FFSF) obtained by extrusion from whole dehulled soybeans was mixed with pulpPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusNutritional evaluation of a sweet bar produced for supplementary feeding of undernourished school children
ArticleAbstract:Palabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusNutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds
ArticleAbstract: The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by anPalabras claves:amino acids, BV, NPU, Protein, quinoa, TDAutores:Jenny Ruales, Nair B.M.Fuentes:scopusThe nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children
ArticleAbstract: An infant food product was manufactured by drum drying a pre-cooked slurry of quinoa (Chenopodium quPalabras claves:Autores:de Grijalva Y., Jenny Ruales, Nair B.M., PATRICIO LOPEZ -JARAMILLOFuentes:scopus