Flour Fortification Using Lablab Purpureus Evaluation with a Biosensor
It was possible to increase and verify the concentration of lysine in all the flours tested through the use of the biosensor, which turned out to be a valid method for controlling the nutritional quality of flours.
Authors
- Felipe Jadán Piedra (ORCID: https://orcid.org/0000-0002-5640-2207)
- Efraín Pérez Vega (ORCID: https://orcid.org/0000-0003-4718-4479)
- Jorge Milton Velepucha Sánchez (ORCID: https://orcid.org/0000-0002-3600-5896)
- José Patricio Muñoz Murillo (ORCID: https://orcid.org/0000-0002-9161-685X)
- Frank Guillermo Intriago Flor (ORCID: https://orcid.org/0000-0002-0377-1930)
- Lorena Daniela Domínguez Brito (ORCID: https://orcid.org/0000-0001-6816-4544)
- Herman Cevallos Sánchez
- Yanelis Ramos Alfonso (ORCID: https://orcid.org/0000-0001-8383-1245)
- María Isabel Zambrano Vélez (ORCID: https://orcid.org/0000-0002-4286-2501)
- Andrés Miguel Anchundia Loor
- Rodolfo Andrés Rivadeneira Z
- Jose Alberto Vigueras Moreno
Institutions
- Universidad Estatal de Milagro (EC)
- Universidad Técnica de Manabí (EC)
Publication Details
- Journal
- Cellular Physiology and Biochemistry
- Published
- 2024-08-13
- DOI
- https://doi.org/10.33594/000000719
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00