Development of a gluten- and lactose-free bakery product with nutritional and functional potential
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Published:2023-07-27
Issue:2
Volume:22
Page:1-17
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ISSN:1665-2738
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Container-title:Revista Mexicana de Ingeniería Química
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language:
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Short-container-title:Rev.Mex.Ing.Quim.
Author:
Casas-Godoy L., ,Barrera-Martínez I.,Borrás-Enríquez A.J.,Gonzalez-Escobar J.L.,Sánchez-Becerril M.,Moreno-Vilet L.,García-Barrón S.E.
Publisher
Universidad Autonoma Metropolitana
Subject
General Chemical Engineering