Aurelio Dominguez-Lopez

Aurelio Dominguez-Lopez

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 AgrÃcolas, Universidad AutÃ³noma del Estado de MÃ©xico, Campus Universitario âEl Cerrilloâ A. P. 435. Toluca, Estado de MÃ©xico, CP 50200, MÃ©xico

Journal of Probiotics & Health
Open Access