Effect of the type of starch in the sensory profile of texture of baked Colombian products

Published: 18-11-2019| Version 1 | DOI: 10.17632/4vys2hh8p7.1
Contributors:
Ana Ruby Correa Mosquera,
Diana Isadora Dix Sotelo,
Aycardo Robayo

Description

Tabulation data of sensory texture analysis of baked products.

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