Nutritional valuation of biscuits from breadfruit (Artocarpus altilis) and wheat flours (Triticum vulgare L.)

Article

Abstract: Aim: The elaboration of biscuits was proposed from different percentages of breadfruit flour (Artoca

Palabras claves:

Biscuits, Breadfruit, flour, Nutritive

Autores:

Angélica Tigre, Bajaña J.M., Isidro Favian Bayas-Morejón, Jagger Segura, Jhoan Fabricio Guamán, Marx Iván García Cáceres, Riveliño E. Ramón

Fuentes:

scopus