Use of yacon in natura and its flour in the development of diet and conventional cakes
Yacon is a tuberous root that has functional components in its composition, such as fructooligosaccharides (FOS). The objective of this study was to evaluate physicochemical and sensory characteristics of diet and conventional cakes made with yacon in natura and its respective flour. Cakes were prep...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2015-11-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/29928 |