Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity-Reference-Cited by-同舟云学术

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Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Published:2019-02 Issue: Volume:100 Page:409-415
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Páramo-Calderón D.E.,Aparicio-Saguilán A.,Aguirre-Cruz A.,Carrillo-Ahumada J.^ORCID,Hernández-Uribe J.P.,Acevedo-Tello S.,Torruco-Uco J.G.

Funder

PRODEP

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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4. Official methods of analysis;AOAC,1990

5. Official methods of analysis;AOAC,1995

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2. Multivariate investigation of Moringa oleifera morpho-physiological and biochemical traits under various water regimes;BMC Plant Biology;2024-06-06

3. Medicinal utilization and nutritional properties of drumstick (Moringa oleifera)—A comprehensive review;Food Science & Nutrition;2024-04-08

4. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum);Foods;2024-03-11

5. Extraction of Moringa oleifera Leaves to Obtain Antioxidants and Vitamins;Springer Proceedings in Earth and Environmental Sciences;2024

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