Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2017-10, Vol.37 (4), p.627-631
Hauptverfasser:	CURTI, Carolina Antonela, VIDAL, Paula Micaela, CURTI, Ramiro Néstor, RAMÓN, Adriana Noemí
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
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