Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
Abstract: Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehen...
Guardado en:
| Autores principales: | López, Débora Natalia, Galante, Micaela, Raimundo, Geraldine, Spelzini, Darío, Boeris, Valeria |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/8759 |
| Aporte de: |
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