Formulation of a functional cookie to take advantage of the nutritional properties of lupin flour (Lupinus mutabilis)

The perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this sense, lupin flour (Lupinus mutabilis) emerges as an interesting alternative as an ingredient for the development of functional foods thanks to its high prote...

• Auteur principal: Salazar Yanalá, Andrés (author)
• Autres auteurs: Arancibia, Mirari (author), del Pilar Mora, María (author), Guerrero, Gustavo (author), Valencia, Alex (author), Fuentes, Esteban (author)
• Format: article
• Langue: spa
• Publié: 2024
• Sujets: Harinas; chocho; trigo; galletas; libre de gluten; mixolab; Flours; Lupin; wheat; cookies; gluten free; texturometer
• Accès en ligne: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/2460