Elaboración de pastas alimenticias enriquecidas a partir de harina de quinua (Chenopodium quinoa wild.) y zanahoria (Daucus carota)
The pasta of semolina is a food of massive consumption, but the biological value of its protein is low, the deficiency is given by the lysine in the protein of the wheat. To complemented the Semolina with quinua and carrot flour, the quality of the protein is improved because the quinua is high in l...
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2010
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| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=6117906 |
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