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

Samuel Longoria-García, Mario Cruz, Mildred I.M. Flores-Verástegui, Gabriela Martínez-Vázquez, Juan Carlos Contreras‐Esquivel, Enrique Javier Jiménez‐Regalado, Ruth Belmares

Journal of Food Science and Technology · 2019 · 16 citations · 17 references

DOIFull text

Open access

Concepts

References

17