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...

• 第一著者: Enríquez Estrella , Miguel Ángel (author)
• その他の著者: Remache Sarabia , Lenise Xiomara (author), Vargas Peralvo , Evelyn Alejandra (author), Ruíz Marmol, Hernán Patricio (author)
• フォーマット: article
• 言語: spa
• 出版事項: 2020
• 主題: bebidas proteicas; Morocho blanco INIAP-160; NTE INEN 3028; NTE INEN 2337; soya (Glycine max); protein drinks; White morocho INIAP-160; soybean (Glycine max)
• オンライン･アクセス: https://revistas.uea.edu.ec/index.php/racyt/article/view/127