Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition-Reference-Cited by-同舟云学术

Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition

Published:2021-04-15 Issue:9 Volume:58 Page:3548-3560
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Pérez-Ramírez Iza F.,Cariño-Sarabia Adriana,Castaño-Tostado Eduardo,Vázquez-Landaverde Pedro A.,Ramos-Gómez Minerva,Reynoso-Camacho Rosalía,Amaya-Llano Silvia L.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05073-w.pdf

Reference43 articles.

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3. AOAC (2000) Official Methods of Analysis of AOAC International, 17th edn. Arlington, EUA

4. Arts ICW, van de Putte B, Hollman PCH (2000) Catechin contents of foods commonly consumed in The Netherlands. 1. fruits, vegetables, staple foods y processed foods. J Agric Food Chem 48:1746–1751

5. ISO. 2004. Sensory analysis—methodology-triangle test. International Organization for Standardization ISO: 4120, Geneva

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