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Bioactive compounds and acceptance of cookies made with Guava peel flour

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Academic year: 2019

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Table 3.Average values of proximate composition (g.100 g –1 ) of guava peel flour (GPF) and different cookie recipes.
Table 5. Mean acceptance scores in relation to the sensory attributes in the different cookie recipes.
Table 6 shows the cookie acceptance indices. According to  Bispo et al. (2004), acceptability index values higher than 70%

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