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Sonia Guadalupe Sáyago-Ayerdi

Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, 63175, Tepic, Nayarit, México
Mexico

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Research Article

Incorporation of Moringa oleifera pods onto breads improves nutrient contents, phytochemicals bioaccessibility and reduces the predicted glycemic index

José Alberto Núñez-Gastélum, Fabián Eduardo Maciel-Ortiz, Nina del Rocío Martínez-Ruiz, Emilio Alvarez-Parrilla, Laura Alejandra de la Rosa, Gilberto Mercado-Mercado, Sonia Guadalupe Sáyago-Ayerdi, Joaquín Rodrigo-García, Jesús Ruben Rodríguez-Núñez

10.9755/ejfa.2023.v35.i6.3121

01-06-2023

Unique: 730 | Total: 975

604-610

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