Evaluation of the partial substitution of fermented cassava flour with lactic-acid bacteria in the organoleptic and nutritional properties of a baked product.
| Autor: | Marisol Martínez-Hernández, R.1, Belmares-Cerda, Ruth E.1 ruthbelmares@uadec.edu.mx, Cruz-Hernández, Mario A.2 |
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| Zdroj: | Mexican Journal of Biotechnology. Jan-Mar2023, Vol. 8 Issue 1, p150-150. 1p. |
| Databáze: | Academic Search Ultimate |
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