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...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/64 |