Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla-Reference-Cited by-同舟云学术

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Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla

Published:1987-11 Issue:6 Volume:52 Page:1611-1614
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SÁNCHEZ-MARROQUIN A.,FERIA-MORALES A.,MAYA S.,RAMOS-MORENO V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05889.x/fullpdf

Reference29 articles.

1. The estimation of phosphorus

2. A Compositional Study of Amaranth Grain

3. A.E. Bener, and D.A. Bender, 1980 , Las vitaminas. El ehjemplar csso de la tortilla mexicana . Encicl. Salvat La Salud, Vol. 4 , p.68 -69 , Barcelona.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutrition and Fortification of Corn and Wheat Tortillas;Tortillas;2015

2. Synthesis and Characterization of a Structured Lipid from Amaranth Oil as a Partial Fat Substitute in Milk-Based Infant Formula;Journal of Agricultural and Food Chemistry;2009-07-08

3. Enrichment of Amaranth Oil with Ethyl Palmitate at the sn-2 Position by Chemical and Enzymatic Synthesis;Journal of Agricultural and Food Chemistry;2009-05-05

4. Food Science and Technology International Ciencia y Tecnología de Alimentos Internacional Volume 6 Number 6 December 2000 Issn 1082-0132;Food Science and Technology International;2000-12

5. Glycemic index of grain amaranth, wheat and rice in NIDDM subjects;Plant Foods for Human Nutrition;1997-03

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