Preparation of a drink based on soy (Glycin max) and morocho blanco (Zea mays) variety morochon, as an alternative for consumption of vegetable protein

The preparation of a drink based on soy (Glycine max) and white morocho (Zea mays variety morochon) arises from the need to generate protein drinks from cereals. The methodology used is based on a completely randomized experimental design, where 6 treatments with 3 replications were obtained, obtain...

• المؤلف الرئيسي: Enríquez Estrella , Miguel Ángel (author)
• مؤلفون آخرون: Remache Sarabia , Lenise Xiomara (author), Vargas Peralvo , Evelyn Alejandra (author), Ruíz Marmol, Hernán Patricio (author)
• التنسيق: article
• اللغة: spa
• منشور في: 2020
• الموضوعات: bebidas proteicas; Morocho blanco INIAP-160; NTE INEN 3028; NTE INEN 2337; soya (Glycine max); protein drinks; White morocho INIAP-160; soybean (Glycine max)
• الوصول للمادة أونلاين: https://revistas.uea.edu.ec/index.php/racyt/article/view/127