Pasta enrichment with an amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties

E.E. Valdez-Meza, A. Raymundo, O.G. Figueroa-Salcido, G.I. Ramírez-Torres, P. Fradinho, S. Oliveira, I. De Sousa, M. Suárez-Jiménez, F.I. Cárdenas-Torres, A.R. Islas-Rubio, G. Rodríguez-Olibarría, N. Ontiveros, F. Cabrera-Chávez

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Valdez-Meza, E. E., Raymundo, A., Figueroa-Salcido, O. G., Ramírez-Torres, G. I., Fradinho, P., Oliveira, S., De Sousa, I., Suárez-Jiménez, M., Cárdenas-Torres, F. I., Islas-Rubio, A. R., Rodríguez-Olibarría, G., Ontiveros, N., & Cabrera-Chávez, F. (2019). Pasta enrichment with an amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties. Foods. https://doi.org/10.3390/foods8080282