Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours-Reference-Cited by-同舟云学术

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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Published:2022-03-14 Issue:4 Volume:99 Page:724-730
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Almirudis‐Echeverria Socrates J.¹,Torres‐Chávez Patricia I.¹^ORCID,Ramírez‐Wong Benjamin²^ORCID,Ledesma‐Osuna Ana I.²^ORCID,Montaño‐Leyva Beatriz²^ORCID,Espinoza‐Acosta José L.³^ORCID,Sánchez‐Machado Dalia I.⁴^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos Universidad de Sonora Hermosillo Sonora Mexico

2. Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Sonora Mexico

3. Universidad Estatal de Sonora Navojoa Sonora Mexico

4. Centro de Investigación e Innovación en Biotecnología, Agropecuaria y Ambiental Instituto Tecnológico de Sonora Cd. Obregón Sonora Mexico

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10535

Reference31 articles.

1. Actividad antioxidante de harinas de amaranto obtenidas por extrusión y análisis parcial de su calidad proteica in vivo//Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

2. Grain Amaranth

3. The proteins of grain amaranth

4. Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality

5. New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents

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