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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Hlavní autor: | Quimis Moreira, Orley Javier (author) |
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Další autoři: | Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author) |
Médium: | article |
Jazyk: | spa |
Vydáno: |
2020
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On-line přístup: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187 |
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