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...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Format: | Online |
| Sprog: | eng |
| Udgivet: |
Universidad de Sonora
2021
|
| Online adgang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
