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...

Cur síos iomlán

Sábháilte in:

Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	Subiria-Cueto, Rodrigo
Rannpháirtithe:	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
Formáid:	Artículo
Teanga:	en_US
Foilsithe / Cruthaithe:	2019
Ábhair:	nutritional value; antioxidant capacity; phenolic compounds; sensory properties; functional foods info:eu-repo/classification/cti/6
Rochtain ar líne:	https://doi.org/10.3390/foods8120613 https://www.mdpi.com/2304-8158/8/12/613
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Bí ar an gcéad duine le trácht a dhéanamh!

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

Míreanna comhchosúla