Rev.Mex.Ing.Quim.
 2023
DOI: 10.24275/rmiq/alim238
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Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties

A.A. Morales-Tapia1,
C.A. Ortiz-Sánchez2,
Daniel Ojeda-Juárez3
et al.
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