Mostrando 5 resultados de: 5
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Article(5)
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Food Chemistry(2)
International Journal of Food Science & Technology(1)
Plant Foods for Human Nutrition(1)
Starch ‐ Stärke(1)
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scopus(5)
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:scopusEffect of Processing on the Physico‐Chemical Characteristics of Quinoa Flour (Chenopodium quinoa, Willd)
ArticleAbstract: The nature and extent of the modification of starch in quinoa, caused by various processes like cookPalabras claves:Autores:Jenny Ruales, Nair B.M., Valencia S.Fuentes:scopusEffect of processing on in vitro digestibility of protein and starch in quinoa seeds
ArticleAbstract: The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significaPalabras claves:CHENOPODIUM QUINOA WILLD, Drying, EXTRUSIÓN, heat processingAutores:Jenny Ruales, Nair B.M.Fuentes:scopusNutritional quality of blended foods of rice, soy and lupins, processed by extrusion
ArticleAbstract: The nutritional quality of two blends of rice grits, one with soy grits and one with lupin flour, prPalabras 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:scopus