论文信息 - Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits - 字舞流文

Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

J. Contreras-Esquivel | S. Longoria-García | E. Jiménez-Regalado | M. Cruz-Hernández | G. Martínez-Vázquez | R. Belmares-Cerda | M. Flores-Verástegui