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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Bibliografski detalji
Glavni autor:	Quimis Moreira, Orley Javier (author)
Daljnji autori:	Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Format:	article
Jezik:	spa
Izdano:	2020
Online pristup:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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