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...

• Auteur principal: Quimis Moreira, Orley Javier (author)
• Autres auteurs: Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
• Format: article
• Langue: spa
• Publié: 2020
• Sujets: harina; análisis sensorial; nutrientes; galleta; flour; sensory analysis; nutrients; biscuit
• Accès en ligne: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187