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...
Gardado en:
| Autor Principal: | |
|---|---|
| Outros autores: | , , |
| Formato: | article |
| Idioma: | spa |
| Publicado: |
2020
|
| Subjects: | |
| Acceso en liña: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta 
