Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (R...

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Bibliographic Details
Main Author: Quintana Zavala, Delia
Format: Online
Language:eng
Published: Universidad de Sonora 2021
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350
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