Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins
Crossref DOI link: https://doi.org/10.1007/s11694-017-9543-0
Published Online: 2017-05-15
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rodriguez-Sandoval, Eduardo
Prasca-Sierra, Isai
Hernandez, Victor
Funding for this research was provided by:
Colciencias (FP44842-485-2014)
License valid from 2017-05-15