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Journal: Foods, 2024
Volume: 13
Number: 910
910
Article: Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour
Authors: by Carlos José Rivera, Ricardo S. Aleman, Jorge Ortega, Andrea Muela, Jhunior Marcia, Joan King and Witoon Prinyawiwatkul
Link: https://www.mdpi.com/2304-8158/13/6/910

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