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1دورية أكاديمية
المؤلفون: Sanchez-Rivera, Mirna M., Bello-Pérez, Luis A., Tovar, Juscelino, Martinez, Mario M., Agama-Acevedo, Edith
المصدر: Sanchez-Rivera , M M , Bello-Pérez , L A , Tovar , J , Martinez , M M & Agama-Acevedo , E 2019 , ' Esterified plantain flour for the production of cookies rich in indigestible carbohydrates ' , Food Chemistry , vol. 292 , pp. 1-5 . https://doi.org/10.1016/j.foodchem.2019.04.007Test
مصطلحات موضوعية: Cookies, Esterification, Hardness, Hydrolysis rate, Plantain flour, Wheat flour
الإتاحة: https://doi.org/10.1016/j.foodchem.2019.04.007Test
https://pure.au.dk/portal/en/publications/cf1a985a-dec6-4ddc-88aa-8a67eab4b047Test
http://www.scopus.com/inward/record.url?scp=85064157855&partnerID=8YFLogxKTest -
2دورية أكاديمية
المصدر: International Journal of Food Science & Technology; Jan2018, Vol. 53 Issue 1, p129-136, 8p
مصطلحات موضوعية: DIETARY fiber, COOKIES, BAMBOO, POTATOES, PEAS