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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Detaylı Bibliyografya
Yazar:	Quimis Moreira, Orley Javier (author)
Diğer Yazarlar:	Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Materyal Türü:	article
Dil:	spa
Baskı/Yayın Bilgisi:	2020
Online Erişim:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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