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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Chi tiết về thư mục
Tác giả chính:	Quimis Moreira, Orley Javier (author)
Tác giả khác:	Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Định dạng:	article
Ngôn ngữ:	spa
Được phát hành:	2020
Truy cập trực tuyến:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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