INVESTIGADORES
LEON Alberto Edel
artículos
Título:
Non‐traditional ingredients and processes for the development of grain‐based foods
Autor/es:
LEÓN, ALBERTO EDEL; GÓMEZ, MANUEL; CAMPANELLA, OSVALDO H.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2022 vol. 57 p. 4687 - 4688
ISSN:
0950-5423
Resumen:
Regarding grain-based foods, it is noted that the world consumption of whole grains and legumes is significantly below what is recommended; on the contrary, a marked excess is observed in the consumption of starchy foods
