Uso de goma guar para el desarrollo de un bizcocho para personas con sensibilidad al gluten

Currently, due to the increase in people with non-celiac gluten sensitivity, the need to design, formulate and develop gluten-free products has arisen; that have very similar characteristics to those made with wheat flour. The objective of this research was the elaboration of a cake biscuit made fro...

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Detalles Bibliográficos
Autores principales: Palacios del Río, M. Palacios del Río, Coronel Flores, F., López-Méndez, O.X., Calvo – Carrillo, M.C.
Formato: Artículo
Lenguaje:spa
Publicado: Universidad Autónoma de Nuevo León 2023
Materias:
Acceso en línea:https://idcyta.uanl.mx/index.php/i/article/view/64