Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo.

Introduction. Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative. Objective. To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP). Materials and methods. During Septembe...

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Bibliographic Details

Published in:	Archivos Latinoamericanos de Nutrición Vol. 73; no. 1; pp. 32 - 42
Main Authors:	Espinal-Carrión, Tania, Guadalupe García-Sampedro, Gabriela, Alberto Domínguez-Rico, Sebastián, Mahetsi Ventura-Montes, Citlali, Vázquez-Martínez, Adriana
Format:	Article
Published:	Capitulo Venezolano de Sociedad Latinoamericana de Nutricion ene-mar2023
Subjects:	Flour Food production Product acceptance Nutritional value One-way analysis of variance Odors Whey proteins
Online Access:	View this record in EBSCOhost