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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Bibliografiska uppgifter
Huvudupphovsman: Quimis Moreira, Orley Javier (author)
Övriga upphovsmän: Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Materialtyp: article
Språk:spa
Publicerad: 2020
Ämnen:
harina
análisis sensorial
nutrientes
galleta
flour
sensory analysis
nutrients
biscuit
Länkar:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
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