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

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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Bibliographic Details
Main Author: Subiria-Cueto, Rodrigo
Other Authors: 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
Format: Artículo
Language:en_US
Published: 2019
Subjects:
nutritional value; antioxidant capacity; phenolic compounds; sensory properties; functional foods
info:eu-repo/classification/cti/6
Online Access:https://doi.org/10.3390/foods8120613
https://www.mdpi.com/2304-8158/8/12/613
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