Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3

بواسطة Monter Miranda, José Gabriel, Zamudio Flores, Paul Baruk, Espino Díaz, Miguel, Tirado Gallegos, Juan Manuel, Rendón Villalobos, J Rodolfo, Hernández Centeno, Francisco, Hernández González, María, López De la Peña, Haydeé Yajaira, Vela Gutiérrez, Gilber, Salgado Delgado, René, Ortega Ortega, Adalberto
منشور في 2023