Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, suc...

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Bibliografiset tiedot
Päätekijä:	Subiria-Cueto, Rodrigo
Muut tekijät:	Larqué Saavedra, Alfonso, Reyes-Vega, María L, De La Rosa Carrillo, Laura Alejandra Ardilla, Santana-Contreras, Laura E, Gaytán-Martínez, Marcela, Vázquez-Flores, Alma A., Rodrigo Garcia, Joaquin, Corral Avitia, Alba Yadira, Núñez-Gastélum, José Alberto, Martinez Ruiz, Nina Del Rocio
Aineistotyyppi:	Artículo
Kieli:	en_US
Julkaistu:	2019
Aiheet:	nutritional value; antioxidant capacity; phenolic compounds; sensory properties; functional foods info:eu-repo/classification/cti/6
Linkit:	https://doi.org/10.3390/foods8120613 https://www.mdpi.com/2304-8158/8/12/613
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Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

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