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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| その他の著者: | , , |
| フォーマット: | article |
| 言語: | spa |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187 |
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