Tortilla chips made with white sorghum and corn: Comparison of sensory and physicochemical characteristics with corn‐made commercial products
Author:
Affiliation:
1. CONACyT‐Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Guadalajara México
2. Universidad Politécnica de Pénjamo Pénjamo México
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14642
Reference46 articles.
1. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties
2. Check-all-that-apply questions: Influence of attribute order on sensory product characterization
3. Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
4. Use of a free radical method to evaluate antioxidant activity
5. Analysis of condensed tannins using acidified vanillin
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1. Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice;Measurement: Food;2024-09
2. Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties;International Journal of Food Science & Technology;2024-01-19
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