Nutritional and Nutraceutical Quality of Artisan Food Products Supplemented With Bean Flour (Phaseolus vulgaris L.): Calidad nutricional y nutracéutica de productos artesanales alimenticios su-plementados con harina de frijol (Phaseolus vulgaris L.)

The consumption of legumes, mainly beans, has been associated with a decrease in cardiovascular diseases, diabetes, obesity and some types of cancer. The per capita consumption of beans in Mexico has decreased rapidly in recent years. The objective was to generate artisan foods that include common b...

• Κύριος συγγραφέας: Figueroa-González, Juan (author)
• Άλλοι συγγραφείς: Guzmán-Maldonado, Salvador (author), Herrera-Hernández, María (author), Sánchez-Toledano, Blanca (author)
• Μορφή: article
• Γλώσσα: spa
• Έκδοση: 2023
• Θέματα: Phytochemical compounds; Compound flour; Legumes; Snacks; Totopos.
• Διαθέσιμο Online: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/2018