Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico-Reference-Cited by-同舟云学术

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico

Published:2021-10-23 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Arnés Esperanza¹,Severiano‐Pérez Patricia²^ORCID,Astier Marta¹

Affiliation:

1. Centre for Research in Environmental Geography (CIGA) National Autonomous University of Mexico (UNAM) Ciudad de México Mexico

2. Laboratorio de Evaluación Sensorial, Departamento de Alimentos y Biotecnología, Facultad de Química Universidad Nacional Autónoma de México (UNAM) Ciudad de México Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11568

Reference48 articles.

1. Handmade tortilla production in the basins of lakes Pátzcuaro and Zirahuén, Mexico

2. Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

3. The social life of the tortilla: Food, cultural politics, and contested commodification

4. Caracterización de Harinas Comerciales de Maíz Nixtamalizado;Flores‐Farías R;Agrocencia,2002

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