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Volumn 57, Issue 1, 2007, Pages

Optimization of a cake formulation with functional characteristics using resistant starch, Sphagnum magellanicum moss and deffated hazel nut flour (Gevuina avellana, Mol);Optimización de una formulación de queques (cakes) con características funcionales a partir de almidones resistentes, Sphagnum magellanicum y harina desgrasada de avellana (Gevuina avellana Mol)

Author keywords

Fiber; Optimization; Resistant starch; Sensory quality; Taguchi

Indexed keywords

BRYOPHYTA; CORYLUS AMERICANA; GEVUINA AVELLANA; SPHAGNUM; SPHAGNUM MAGELLANICUM; ZEA MAYS;

EID: 35848955000     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (2)

References (39)
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