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

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Bibliographic Details
Main Author:	Laura Celeste Gámez-Valdez
Format:	Artículo científico
Language:	en
Published:	Universidad de Sonora 2021
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) amaranth extrusion Creole blue maize sensory properties functional tortillas
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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