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...

• Autore principale: Quimis Moreira, Orley Javier (author)
• Altri autori: Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
• Natura: article
• Lingua: spa
• Pubblicazione: 2020
• Soggetti: harina; análisis sensorial; nutrientes; galleta; flour; sensory analysis; nutrients; biscuit
• Accesso online: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187