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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Bibliografiske detaljer

Udgivet i:	Biotecnia
Principais autores:	Wendy Magaly Arias Balderas, Miguel Ángel Aguilar Méndez, Marluci Palazzollida Silva, Carmen Silvia Fávaro-Trindade, Fernanda Maria Vanin, Delia Quintana-Zavala
Format:	Artigo
Sprog:	Inglês
Udgivet:	Universidad de Sonora 2021
Fag:	Multidisciplinaria (Ciencias Naturales y Exactas)
Online adgang:	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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