Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

S. Longoria-García, M. Cruz-Hernández, M. Flores-Verástegui, G. Martínez-Vázquez, J. Contreras-Esquivel, E. Jiménez-Regalado, R. Belmares-Cerda

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