Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation
This article belongs to the Special Issue Physicochemical Properties of Food.
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Main Authors: | Ríos, María Belén, Iriondo-DeHond, Amaia, Iriondo-DeHond, Maite, Herrera, Teresa, Velasco, Diego, Gómez Alonso, Sergio, Callejo González, María Jesús, Castillo, M. Dolores del |
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Other Authors: | Ministerio de Economía y Competitividad (España) |
Format: | artículo biblioteca |
Published: |
Multidisciplinary Digital Publishing Institute
2020-03-17
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Online Access: | http://hdl.handle.net/10261/205639 http://dx.doi.org/10.13039/501100003329 |
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