Obtaining nutritional bars based on rye (Secale cereale L), amaranth (Amaranthus hipochondriacus) and stevia (Stevia rebaudiana ertoni) as sources of protein, vitamins and calories

The increase in health problems related to poor nutrition has pushed many investigations to focus on the use of whole foods, especially cereals and pseudocereals. In this sense, the objective of this work was to develop nutritional bars based on Rye (factor A), Amaranth (factor B) and Stevia (factor...

• Hovedforfatter: Azogue Ortiz, Hipólito (author)
• Andre forfattere: Ledesma Veloz, Paola (author), García Muñoz, Iván Marcelo (author), Montero Silva, Víctor Danilo (author)
• Format: article
• Sprog: spa
• Udgivet: 2024
• Fag: centeno; amaranto; stevia; barra nutritiva; rye; amaranth; nutrition bar
• Online adgang: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/706