Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties
以墨西哥牧豆树（Prosopis spp.）粉为基础的松饼类烘焙产品：质地特征、可接受性和理化性质
期刊:Foods
影响因子:5.1
doi:10.3390/foods12193587
Alemán-Huerta, María Elizabeth; Castillo-Cázares, Brenda A; Márquez-Reyes, Julia Mariana; Báez-González, Juan G; Quintero-Zapata, Isela; Gandarilla-Pacheco, Fátima Lizeth; de Luna-Santillana, Erick de Jesús; Treviño-Garza, Mayra Z
