Cargando…
Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics an...
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8354474/ https://www.ncbi.nlm.nih.gov/pubmed/34375368 http://dx.doi.org/10.1371/journal.pone.0255287 |