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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |