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Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product

R. Marisol Martínez; Mario Cruz; Araceli Loredo-Treviño; José L. Martínez; Hector A. Ruiz; Rosa M. Rodríguez-Jasso; Ruth Belmares
Food and Humanity · Vol. 3 · pp. 100329 · 2024
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Bibliographic Information

JournalFood and Humanity
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume3
Pages100329
Document TypeJournal Article
eISSN2949-8244
DOI10.1016/j.foohum.2024.100329
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2023-12-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/29498244
Publisher PageOpen Publisher Page
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