Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners

Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners

Flours have been used to make a number of foods that support various body functions, which change their nutritional value depending on the source they come from; the objective of the research was to determine the acceptability of biscuits based on a combination of quinoa, banana and oat flours and s...

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Главный автор:	Quimis Moreira, Orley Javier (author)
Другие авторы:	Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Формат:	article
Язык:	spa
Опубликовано:	2020
Online-ссылка:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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