Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

1. Mancebo, C.M.
2. Rodríguez, P.
3. Martínez, M.M.
4. Gómez, M.

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DOI: 10.1111/IJFS.13566 GOOGLE SCHOLAR lock_openUVADOC editor