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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書誌詳細
第一著者:	Quimis Moreira, Orley Javier (author)
その他の著者:	Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
フォーマット:	article
言語:	spa
出版事項:	2020
オンライン･アクセス:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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