Tortilla added with Moringa oleífera flour:...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 10

Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Páramo-Calderón, D.E., Aparicio-Saguilán, A., Aguirre-Cruz, A., Carrillo-Ahumada, J., Hernández-Uribe, J.P., Acevedo-Tello, S., Torruco-Uco, J.G.
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.10.078
Date:
October, 2018
File:
PDF, 515 KB
english, 2018
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