Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties-Reference-Cited by-同舟云学术

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Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties

Published:2023-06-07 Issue:2 Volume:22 Page:1-10
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:Rev.Mex.Ing.Quim.

Author:

Morales-Tapia A.A., ,Ortiz-Sánchez C.A.,Ojeda-Juárez D.,Del Ángel-Zumaya J.A.,Vivar-Vera G.,Peredo-Lovillo A.,Reyes-Reyes M.,González-Jiménez F.E.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a gluten- and lactose-free bakery product with nutritional and functional potential;Revista Mexicana de Ingeniería Química;2023-07-27

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