Formulación y caracterización de pasta funcional a base de harina de mote (Zea mays), albahaca y espinaca

Formulación y caracterización de pasta funcional a base de harina de mote (Zea mays), albahaca y espinaca

Este estudio evaluó la factibilidad de sustituir parcialmente la harina de trigo por harina de mote (Zea mays) en la elaboración de pasta, adicionando albahaca deshidratada y extracto de espinaca para enriquecer su valor nutricional. El objetivo principal fue determinar la proporción óptima de sust...

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Bibliographic Details
Main Authors:	Katherine Lissette Romero Vásquez, Emily Odalis Cornejo Hualpa, Jeniffer Gabriela Domínguez Valarezo, Verónica Estefanía Monserrate Maggi
Format:	Article
Language:	Spanish
Published:	Ecuatesis 2024-12-01
Series:	Ciencia y Educación
Subjects:	Pasta alimenticia Harina de mote Innovación alimentaria Análisis sensorial Valor nutricional
Online Access:	https://www.cienciayeducacion.com/index.php/journal/article/view/626
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