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Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (B...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Molecules |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7411947/ https://ncbi.nlm.nih.gov/pubmed/32635138 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25133035 |
| Tagiau: |
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