Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties-Reference-Cited by-同舟云学术

Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

Published:2022-06-29 Issue:5 Volume:99 Page:1154-1165
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Bon‐Padilla Brenda K.¹,Reyes‐Moreno Cuauhtémoc¹²^ORCID,Milán‐Carrillo Jorge¹²,Reynoso‐Camacho Rosalía³,Gómez‐Aldapa Carlos A.⁴,Gómez‐Favela Mario A.⁵,Gutiérrez‐Dorado Roberto¹²^ORCID

Affiliation:

1. Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico Biológicas‐Universidad Autónoma de Sinaloa (FCQB‐UAS) Ciudad Universitaria Culiacán, Sinaloa México

2. Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB‐UAS Ciudad Universitaria Culiacán, Sinaloa México

3. Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Universidad Autónoma de Querétaro Querétaro, Querétaro México

4. Area Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Pachuca Universidad Autónoma del Estado de Hidalgo Hidalgo México

5. Ingenieria Agroindustrial Universidad Politécnica del Mar y la Sierra (UPMyS) La Cruz, Elota, Sinaloa México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10577

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