Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw
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...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Online |
| Sprache: | eng |
| Veröffentlicht: |
Universidad de Sonora
2021
|
| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
