Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

Food Chemistry

Volumn 199, Issue , 2016, Pages 150-156

  Gimenez M A ^a   Drago, S R ^b   Bassett, M N ^c   Lobo, M O ^a   Samman N C ^a,c  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c Instituto Superior de Investigaciones Biologicas   (Argentina)

Author keywords

Dialyzability; Gluten free; Iron; Protein digestibility; Zinc

Indexed keywords

IRON; NUTRITION; VEGETABLES; ZINC;

CHEMICAL COMPOSITIONS; DIALYZABILITY; GASTROINTESTINAL DIGESTION; GLUTEN-FREE; NUTRITIONAL IMPROVEMENT; NUTRITIONAL QUALITIES; PROTEIN DIGESTIBILITY; PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORES;

PROTEINS;

EDETIC ACID; IRON; ZINC;

ANALYSIS; CHEMISTRY; CHENOPODIUM QUINOA; DIETARY FIBER; MAIZE; NUTRITIONAL VALUE; VICIA FABA;

CHENOPODIUM QUINOA; DIETARY FIBER; EDETIC ACID; IRON; NUTRITIVE VALUE; VICIA FABA; ZEA MAYS; ZINC;

EID: 84949521266     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.065     Document Type: Article

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