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1 Ergebnisse
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Optimization of gluten-free muffin formulation with agavin-..:
Elizabeth Nieto-Mazzocco
;
Adriana Saldaña-Robles
;
Elena Franco-Robles
...
http://www.sciencedirect.com/science/article/pii/S2666833521000988. , 2022
Link:
https://doi.org/10.1016/j.fufo.2021.100112
RT Journal T1
Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b991650c9a9b49f088357c083955c10b&Exemplar=1&LAN=DE A1 Elizabeth Nieto-Mazzocco A1 Adriana Saldaña-Robles A1 Elena Franco-Robles A1 Ana Isabel Mireles-Arriaga A1 Everardo Mares-Mares A1 César Ozuna PB Elsevier YR 2022 K1 Agave spp K1 Functional ingredients K1 Physical and sensorial properties K1 Prebiotics K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2666833521000988 LK http://dx.doi.org/https://doi.org/10.1016/j.fufo.2021.100112 DO https://doi.org/10.1016/j.fufo.2021.100112 SF ELIB - SuUB Bremen
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