Tables index

From

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Josefina Moreno, Sonia Cozzano, Ana Mercedes Pérez, Patricia Arcia, Ana Curutchet

Journal of Food and Nutrition Research. 2019, 7(9), 632-638 doi:10.12691/jfnr-7-9-2
  • Table 1. Formulation of control cookies and enriched salty cookies
  • Table 2. Composition of dry coffee pulp in g/100 g dwb
  • Table 3. Proximate composition of control and enriched cookies in g/30g (a portion is equivalent to 30 g)
  • Table 4. Acceptability of cookies in the blind and informed condition
  • Table 5. Frequency of use (%) of descriptors included in CATA question