ListarTecnología en Alimentos por tema "PHYSICAL CHEMISTRY"
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
(2022)Tortilla is a staple food for several countries and a gluten-free alternative and can be enriched using other non-traditional flours to improve their nutritional value. Three different lime and moisture concentrations were ...