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...

• 主要作者: Azogue Ortiz, Hipólito (author)
• 其他作者: Ledesma Veloz, Paola (author), García Muñoz, Iván Marcelo (author), Montero Silva, Víctor Danilo (author)
• 格式: article
• 語言: spa
• 出版: 2024
• 主題: centeno; amaranto; stevia; barra nutritiva; rye; amaranth; nutrition bar
• 在線閱讀: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/706