Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel...
Sábháilte in:
| Rannpháirtithe: | , , , , , |
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| Formáid: | Artículo |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2024
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| Ábhair: | |
| Rochtain ar líne: | https://doi.org/10.51745/najfnr.8.17.178-191 https://najfnr.com/home/article/view/433 |
| Clibeanna: |
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