Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins
Romina Paola Lancetti, Pablo Martín Palavecino, Mariela C. Bustos, Alberto E. León
Topics & Concepts
YacónFood scienceChemistryChewinessIngredientGlutenBrowningSugarStarchGluten freeWheat flourPolyphenolPotato starchAntioxidantBiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and propertiesBotanical Research and Applications