Preparation and characterization of churro dough with malt bagasse flour

Published 2021 View Full Article

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Title
Preparation and characterization of churro dough with malt bagasse flour
Authors
Keywords
Bakery, Agro-industrial waste, Beer malt, New products, Sensory acceptance
Journal
International Journal of Gastronomy and Food Science
Volume -, Issue -, Pages 100427
Publisher
Elsevier BV
Online
2021-09-08
DOI
10.1016/j.ijgfs.2021.100427
References
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