Table 3. Means and standard deviation of the sensory acceptance test of cookie biscuits using different concentrations of Pfp and Rf


Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement

Valeria França de Souza, Jose Luis Ramirez Ascheri, Diego Palmiro Ramirez Ascheri

Journal of Food and Nutrition Research. 2019, 7(7), 522-529 doi:10.12691/jfnr-7-7-6