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Composición nutricional y estabilidad oxidativa de harinas y sopas de quinua

descriptionPublicationkeyboard_double_arrow_right Article 01 Sep 2013 Argentina Spanish; Castilian Publisher:Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Famaillá
Authors: Cervilla, Natalia Soledad; Mufari, Jesica Romina; Calandri, Edgardo Luis; Guzman, Carlos Alberto;

handle: 11336/25970

Composición nutricional y estabilidad oxidativa de harinas y sopas de quinua

Abstract

La quinua (Chenopodium quinua Willd) es un pseudocereal de gran valor histórico-cultural y nutricional que formó parte de la alimentación básica de los antiguos pueblos de Sudamérica. Junto con la cañihua (Chenopodium pallidicaude) y el amaranto o kiwicha se los considera fuentes de proteína, minerales, y de energía, aportada por los carbohidratos.

Fil: Cervilla, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina

Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina

Fil: Guzman, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina

Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina

Country
Argentina
Related Organizations
Keywords

SOPAS DE QUINOA, ESTABILIDAD OXIDATIVA, https://purl.org/becyt/ford/3.3, COMPOSICION PROXIMAL, https://purl.org/becyt/ford/3, HARINA DE QUINOA

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
Green