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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| Опубликовано в:: | Biotecnia |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universidad de Sonora
2021
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| Предметы: | |
| Online-ссылка: | 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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