Browsing by Author "BALLESTER, D."
Now showing items 1-1 of 1
-
DE PENNA, E. WITTIG; CARREñO, P.; URRUTIA, X.; LOPEZ, L.; BALLESTER, D. (1987)Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred ...