Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiation

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Karla Yuritzi Amador-Rodríguez, Juan de Dios Figueroa-Cárdenas, Deli Nazmín Tirado-González, Laura Eugenia Pérez-Cabrera
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of Food Processing and Preservation
Online Access:	Acceder al recurso
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