Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis
The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chi...
Main Authors: | Gabriela da Silva Fonte Bôa, Bárbara Pereira da Silva, Maria Inês de Souza Dantas, Fátima Ladeira Mendes Duarte, Hercia Stampini Duarte Martino, Mirella Lima Binoti |
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Format: | Article |
Language: | English |
Published: |
Sociedad Latinoamericana de Nutrición
2021-09-01
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Series: | Archivos Latinoamericanos de Nutrición |
Subjects: | |
Online Access: | https://www.alanrevista.org/ediciones/2021/3/art-6/ |
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