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Journal of Food Quality
Volume 2017, Article ID 4071585, 8 pages
https://doi.org/10.1155/2017/4071585
Research Article

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

1Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Ejército de los Andes, 950-5700 San Luis, Argentina
2Facultad de Ciencias de la Salud, Universidad Nacional de San Luis, Ejército de los Andes, 950-5700 San Luis, Argentina

Correspondence should be addressed to Mercedes E. Campderrós; ra.ude.lsnu@pmacm

Received 7 July 2016; Revised 13 September 2016; Accepted 18 September 2016; Published 11 January 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 María V. Ostermann-Porcel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

María V. Ostermann-Porcel, Natalia Quiroga-Panelo, Ana N. Rinaldoni, and Mercedes E. Campderrós, “Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value,” Journal of Food Quality, vol. 2017, Article ID 4071585, 8 pages, 2017. https://doi.org/10.1155/2017/4071585.