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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2015

Alea: 62

Zenbakia: 1

Orrialdeak: 675-681

Mota: Artikulua

DOI: 10.1016/J.LWT.2014.12.021 GOOGLE SCHOLAR
Datuen iturria: Scopus