Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability.
- DOI
- 10.1016/j.heliyon.2024.e36525
- Published
- 2024 Aug 30
- Container
- Heliyon
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.heliyon.2024.e36525,
title = {Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability.},
author = {Muñoz Pabon KS and Roa Acosta DF and Bravo JE},
year = {2024},
journal = {Heliyon},
doi = {10.1016/j.heliyon.2024.e36525},
url = {https://doi.org/10.1016/j.heliyon.2024.e36525}
}RIS
TY - JOUR TI - Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability. AU - Muñoz Pabon KS AU - Roa Acosta DF AU - Bravo JE PY - 2024 JO - Heliyon DO - 10.1016/j.heliyon.2024.e36525 UR - https://doi.org/10.1016/j.heliyon.2024.e36525 ER -
APA
KS, M. P., DF, R. A., & JE, B. (2024). Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability.. Heliyon. https://doi.org/10.1016/j.heliyon.2024.e36525
Source records
- pubmed · retrieved 2026-09-26T09:19:03.377Z