Open AccessNutritional characteristics and sensory evaluation of a drink made with sweet potato flour for people with phenylketonuria
Author(s) -
Miguel Ángel Anchundia Lucas,
Elevina Pérez
Publication year - 2018
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2018.01.02
Subject(s) - food science , sensory system , snack food , psychology , chemistry , cognitive psychology