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Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro.

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Title: Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro.
Alternate Title: Study of the Amino Acid Profile and Proximal Analysis of Extruded Dry Pastas based on Quinoa Flour and Peach Palm Flour.
Authors: Dussán-Sarria, Saúl1 sdussan@unal.edu.co, De la Cruz-Noguera, Raquel E.1 reden@unal.edu.co, Godoy, Sandra P.2 sgodoy@unicauca.edu.co
Source: Información Tecnológica. Dec2019, Vol. 30 Issue 6, p93-100. 8p.
Database: Academic Search Ultimate
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  Data: Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro.
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  Data: Study of the Amino Acid Profile and Proximal Analysis of Extruded Dry Pastas based on Quinoa Flour and Peach Palm Flour.
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  Data: <searchLink fieldCode="AR" term="%22Dussán-Sarria%2C+Saúl%22">Dussán-Sarria, Saúl</searchLink><relatesTo>1</relatesTo><i> sdussan@unal.edu.co</i><br /><searchLink fieldCode="AR" term="%22De+la+Cruz-Noguera%2C+Raquel+E%2E%22">De la Cruz-Noguera, Raquel E.</searchLink><relatesTo>1</relatesTo><i> reden@unal.edu.co</i><br /><searchLink fieldCode="AR" term="%22Godoy%2C+Sandra+P%2E%22">Godoy, Sandra P.</searchLink><relatesTo>2</relatesTo><i> sgodoy@unicauca.edu.co</i>
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  Data: <searchLink fieldCode="JN" term="%22Información+Tecnológica%22">Información Tecnológica</searchLink>. Dec2019, Vol. 30 Issue 6, p93-100. 8p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=141273543
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        Value: 10.4067/S0718-07642019000600093
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        Text: Spanish
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      – TitleFull: Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro.
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            NameFull: Dussán-Sarria, Saúl
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            NameFull: De la Cruz-Noguera, Raquel E.
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              Text: Dec2019
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              Y: 2019
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              Value: 30
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