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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| Main Author: | |
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| Format: | Online |
| Language: | eng |
| Published: |
Universidad de Sonora
2021
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| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
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