The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas

  1. Ramírez-Moreno, E.
  2. Cordoba-Díaz, M.
  3. de Cortes Sánchez-Mata, M.
  4. Marqués, C.D.
  5. Goñi, I.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2015

Volume: 62

Issue: 1

Pages: 675-681

Type: Article

DOI: 10.1016/J.LWT.2014.12.021 GOOGLE SCHOLAR
Data source: Scopus