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...

• 主要作者: Cruz Hernández, Javier (author)
• 其他作者: Calvario Palma, Ángeles (author), Barroso Bravo, Lucia Denisse (author)
• 格式: article
• 語言: spa
• 出版: 2019
• 主題: Bebida; aceptación; valor nutritivo; proteína; fibra; Drink; acceptance; nutritional value; protein; fiber
• 在線閱讀: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/189