Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico
Whey contains 4.7 g of lactose (main component), followed by proteins with a high proportion of sulfur amino acids, which contribute to a high nutritional quality. The objective of this study was to assess the nutritional and sensory impact of enriched cookies with whey, soy, and macadamia nuts in p...
שמור ב:
| Main Authors: | , , , , , |
|---|---|
| פורמט: | Online |
| שפה: | eng |
| יצא לאור: |
Universidad Autónoma de Tamaulipas
2013
|
| גישה מקוונת: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/8 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
היה/י הראשונ/ה לכתוב הערה!
