Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

Mexico suffers from serious malnutrition, overweight and obesity problems, affecting a large part of the population, as well as, chronic degenerative diseases (CDD), among which cardiovascular diseases (CVD) and diabetes, are the main causes of mortality in the country. The tortilla represents a via...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Biotecnia
Prif Awduron: Laura Celeste Gámez-Valdez, Roberto Gutiérrez-Dorado, Carlos Alberto Gómez-Aldapa, Janitzio Xiomara Korina Perales-Sánchez, Jorge Milán-Carrillo, Edith Oliva Cuevas-Rodríguez, Saraid Mora-Rochín, Cuauhtémoc Reyes-Moreno
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Universidad de Sonora 2021
Pynciau:
Multidisciplinaria (Ciencias Naturales y Exactas)
amaranth
extrusion
Creole blue maize
sensory properties
functional tortillas
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=672971063013
https://www.redalyc.org/journal/6729/672971063013/
https://www.redalyc.org/journal/6729/672971063013/html/
https://www.redalyc.org/journal/6729/672971063013/672971063013.epub
https://www.redalyc.org/journal/6729/672971063013/movil
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