Chayotextle flour as raw material for 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, we evaluated the effect of different mixtures of...
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| Gepubliceerd in: | Biotecnia |
|---|---|
| Hoofdauteurs: | , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Universidad de Sonora
2021
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=672971063004 https://www.redalyc.org/journal/6729/672971063004/ https://www.redalyc.org/journal/6729/672971063004/html/ https://www.redalyc.org/journal/6729/672971063004/672971063004.epub https://www.redalyc.org/journal/6729/672971063004/movil |
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