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...

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Guardado en:
Sonraí Bibleagrafaíochta
Autores principales: Arias Balderas, Wendy Magaly, Aguilar Mendez, Miguel Ángel, Palazzolli-da Silva, Marluci, Favaro-Trindade, Carmen Silvia, Vanin, Fernanda María, Quintana Zavala, Delia
Formáid: Online
Teanga:eng
Foilsithe: Universidad de Sonora 2021
Rochtain Ar Líne:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350
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