शोध आलेख
Effect of Edible Coating Based on Whey, Inulin and Gelatine with Lactobacillus casei on the Textural and Sensorial Properties of a Cracker Cookie
Imelda García-Argueta, Baciliza Quintero-Salazar, Aurelio Dominguez-Lopez, Leobardo M Gómez-Oliván, Daniel Díaz-Bandera and Octavio Dublán-García*