Ejemplares similares: Evaluación de la calidad proteica de harinas de quinua, kiwicha, cañihua, tarwi y arveja muela en ratas
- Determinación de la digestibilidad proteica in vitro de harina de Pleurotus ostreatus
- Determinación de la digestibilidad proteica in vitro de harina de grillo “Gryllus assimilis”
- Desarrollo de una mezcla instantánea proteica a partir de maíz amarillo (Zea mays indurata St.), quinua roja (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus) y lenteja (Lens culinaris)
- Formulación de una mezcla instantánea a base de granos andinos y leguminosas
- Caracterización de compuestos nutritivos, no nutritivos y calidad proteica
- Elaboración de Pan con Sustitución Parcial de Harina Pre Cocida de Ñuña (Phaseoleus vulgaris L.) y Tarwi (Lupinus mutabilis)
Tópico: Digestibilidad
Tópico: Calidad proteína
Autor: Sotelo Méndez, Alejandrina Honorata
Autor: Calizaya Milla, Yaquelin Eveling
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