Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
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 1, 3 and 5 g...
Bewaard in:
| Gepubliceerd in: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
|
| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=395953544017 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|