Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour
Author:
Affiliation:
1. Biochemical Engineering, Technical Institute of Durango Blvd. Felipe Pescador 1830 Ote Durango Dgo Mexico
2. Biotechnology and Bioengineering, CINVESTAV-Quer��taro Quer��taro, Qro Mexico
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2015.1136017.pdf
Reference28 articles.
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2. Effect of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000
3. Effects of extrusion and conventional structure and functional properties of pea and kidney bean protein;Alonso;Journal of Science and Food Agriculture,1998
4. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking;Anton;Food Chemistry,2009
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