Elaboración de una galleta a base de harinas de plátano pelipita (Musa abb) y de batata (Ipomea batatas)

Leon-Mendez, Glicerio; Leon-Mendez, Deisy; Pajaro-Castro, Nerlis; Granados-Conde, Clemente; Granados-Llamas, Edgard; Bahoque Peña, María José.
Rev. chil. nutr ; 47(3): 406-410, jun. 2020. tab, graf
Artículo en Español | LILACS | ID: biblio-1126138

Documentos relacionados

  1. Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments.
  2. Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour.
  3. Engineering a therapeutic lectin by uncoupling mitogenicity from antiviral activity.
  4. Total Phenolics and Anthocyanins Contents and Antioxidant Activity in Four Different Aerial Parts of Leafy Sweet Potato (<i>Ipomoea batatas</i> L.).
  5. Batatasenol, a Major Triterpenol from Sweet Potato Skins.
  6. An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics.
  7. Extraction, purification, structural characterization, and hepatoprotective effect of the polysaccharide from purple sweet potato.
  8. Functional Properties of Banana Starch (<i>Musa</i> spp.) and Its Utilization in Cosmetics.
  9. Evaluating the 3D printability of pearl millet flour with banana pulp blends.
  10. Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (<i>Cavendish</i> spp.) Flour.