Open Access

ARTICLE

Chemical characterization and sensory evaluation of new sweets made with Geoffroea decorticans fruits, Fabaceae

Orrabalis C^1,2, H Gorostegui^1,2, E Calandri¹, C Guzmán¹

1 Instituto de Ciencia y Tecnología de los Alimentos (ICTA-UNC). Av. Vélez Sarsfield 1611, Córdoba 5016, Argentina.
2 Universidad Nacional de Formosa. Av. Gob. Gutnisky 3200. Formosa 3600, Argentina.

* Corresponding Author:Address Correspondence to: Lic. Camilo Orrabalis, e-mail: