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    Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology

    Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology by Elizabeth Nieto-Mazzocco, Adriana Saldaña-Robles, Elena Franco-Robles, Ana Isabel Mireles-Arriaga, Everardo Mares-Mares, César Ozuna

    Published 2022-06-01
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