Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo” A. P. 435. Toluca, Estado de México, CP 50200, México
Biography
Effect of Edible Coating Based on Whey, Inulin and Gelatine with Lactobacillus casei on the Textural and Sensorial Properties of a Cracker Cookie was written by Aurelio Dominguez-Lopez is currently working as Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo” A. P. 435. Toluca, Estado de México, CP 50200, México