Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks()

Healthful tasty high protein, vegetable, gluten-free snacks are needed for all as well as those sensitive to gluten for in between meals and for after school events. Peanut meal a low value farm by-product was used to increase protein content and to add value for growers. Bile acid binding okra with...

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Detalles Bibliográficos
Autores principales: Kahlon, Talwinder S., Avena-Bustillos, Roberto J., Kahlon, Ashwinder K., Brichta, Jenny L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8120947/
https://www.ncbi.nlm.nih.gov/pubmed/34027147
http://dx.doi.org/10.1016/j.heliyon.2021.e06874

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8120947/
https://www.ncbi.nlm.nih.gov/pubmed/34027147
http://dx.doi.org/10.1016/j.heliyon.2021.e06874

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