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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主要作者:	Subiria-Cueto, Rodrigo
其他作者:	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
格式:	Artículo
語言:	en_US
出版:	2019
主題:	nutritional value; antioxidant capacity; phenolic compounds; sensory properties; functional foods info:eu-repo/classification/cti/6
在線閱讀:	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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