Journal of Probiotics & Health
Open Access

Baciliza Quintero-Salazar

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 Baciliza Quintero-Salazar currently working in Facultad de Turismo y Gastronomía, Centro de Investigación y Estudios Turísticos (CIETUR), Universidad Autónoma del Estado de México, México

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