Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour-Reference-Cited by-同舟云学术

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

Published:2016-12-08 Issue:2 Volume:15 Page:301-306
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Argüello-García Elizabeth¹,Martínez-Herrera Jorge²,Córdova-Téllez Leobigildo¹,Sánchez-Sánchez Odilón³,Corona-Torres Tarsicio¹

Affiliation:

1. Plant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, México

2. Biotechnology department, INIFAP Tabasco, Campo Experimental Huimanguillo, Humanguillo, Tabasco, México

3. Use of Biocultural Resources, Universidad Veracruzana, Ex Hacienda Lucas Martín, Xalapa de Enríquez, México

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1255915

Reference30 articles.

1. Food / Nahrung

2. Amador, A.P. (2009). Desarrollo y evaluación de una tortilla de maíz con dos concentraciones de harina de soya (Glicine max) y harina de amaranto (Amarantus hipochondriacus) (Tesis de Licenciatura, Zamorano, Honduras).

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