ListarEditados por otras instituciones por tema "Sacha inchi flour"

Mostrando ítems 1-1 de 1

Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans

Gonzales Rengifo, Gustavo Francisco; Tello, Jennifer; Zevallos-Concha, Alisson; Baquerizo, Luis; Caballero, Lidia (Taylor and Francis, 2018)

Sacha inchi is a seed produced in the Peruvian Amazonian and its oil is recognized by the lowering lipids effect in humans. The remaining material transformed to flour has a higher amount of protein, but, the nitrogen ...