Open AccessEffect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivus) cookies
Author(s) -
M.E. LópezFernández,
Guadalupe MéndezMontealvo,
Gonzalo Velázquez,
Adriana L. Perales-Torres,
Rubén Santiago-Adame,
Octelina Castillo-Ruíz
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2406
Subject(s) - organoleptic , food science , ananas , wheat flour , chemistry , health benefits , polyphenol , shelf life , aroma , fiber , dietary fiber , mathematics , horticulture , antioxidant , biology , biochemistry , traditional medicine , medicine , organic chemistry