Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies
- Mancebo, C.M.
- Rodríguez, P.
- Martínez, M.M.
- Gómez, M.
ISSN: 1365-2621, 0950-5423
Argitalpen urtea: 2018
Alea: 53
Zenbakia: 1
Orrialdeak: 129-136
Mota: Artikulua