Nutrimental and sensorial caracterization of muicle and amaranth beverage

The muicle (Justicia spicigera S.) is rich in phenolic compounds and is apreciated by his hypogleusemic effect, it mixed with protein and amaranth fiber (Amaranthus hipochondriacus L.) and with the antioxidants of the pulp of berries fruits can be made beverages with hight aceptance and nutritional...

• المؤلف الرئيسي: Cruz Hernández, Javier (author)
• مؤلفون آخرون: Calvario Palma, Ángeles (author), Barroso Bravo, Lucia Denisse (author)
• التنسيق: article
• اللغة: spa
• منشور في: 2019
• الموضوعات: Bebida; aceptación; valor nutritivo; proteína; fibra; Drink; acceptance; nutritional value; protein; fiber
• الوصول للمادة أونلاين: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/189