Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

  1. Mancebo, C.M.
  2. Rodríguez, P.
  3. Martínez, M.M.
  4. Gómez, M.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Argitalpen urtea: 2018

Alea: 53

Zenbakia: 1

Orrialdeak: 129-136

Mota: Artikulua

DOI: 10.1111/IJFS.13566 GOOGLE SCHOLAR lock_openUVADOC editor
Datuen iturria: Scopus