Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

por Román-Moreno, José L., Radilla-Serrano, Guadalupe P., Flores-Castro, Alejandra, Berrios, José De J., Glenn, Gregory, Salgado-Delgado, Areli, Palma-Rodríguez, Heidi M., Vargas-Torres, Apolonio
Publicado 2020