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...
Saved in:
Main Author: | |
---|---|
Format: | Online |
Language: | eng |
Published: |
Universidad de Sonora
2021
|
Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|