Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability
Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash w ere determined , and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC 50 value of the cookies were determined. The...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Universidad Nacional de Trujillo
2017-01-01
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| Colección: | Scientia Agropecuaria |
| Acceso en línea: | http://www.redalyc.org/articulo.oa?id=357653912003 |
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