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...

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Autor Principal: Enríquez Estrella , Miguel Ángel (author)
Outros autores: Remache Sarabia , Lenise Xiomara (author), Vargas Peralvo , Evelyn Alejandra (author), Ruíz Marmol, Hernán Patricio (author)
Formato: article
Idioma:spa
Publicado: 2020
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Acceso en liña:https://revistas.uea.edu.ec/index.php/racyt/article/view/127
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