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...
Guardat en:
| Autor principal: | |
|---|---|
| Altres autors: | , , |
| Format: | article |
| Idioma: | spa |
| Publicat: |
2020
|
| Accés en línia: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta 
