Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance
The aim of this study was to use green banana flour (Musa sapientum) with its peel as a partial substitute (6%) of wheat flour in cup cakes, being the product evaluated for its nutritional value (chemical composition) and the consumer acceptance, the green banana flour had higher ash and carbohydrat...
| 主要な著者: | , , |
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| フォーマット: | Online |
| 言語: | Spanish |
| 出版事項: |
Facultad de Ciencias Exactas, Químicas y Naturales
2016
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| 主題: | |
| オンライン･アクセス: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/349 |