Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).

Keyphrases

• Flatbread 100%
• Sensory Parameters 66%
• Capacity Increase 33%
• Nutritional Additive 33%
• External Appearance 33%
• Present Value 33%
• Lipidic Profile 33%
• Press Cake 33%
• Proximate Composition 33%
• Refined Wheat Flour 33%
• Agri-food 33%
• Taste-and-odor Compounds 33%
• Traditional Products 33%
• Flour Samples 33%

Food Science

• Flat Breads 100%