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Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)
Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa show...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550963/ https://ncbi.nlm.nih.gov/pubmed/23572625 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0029-x |
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