Composition and characteristics of oil extracted from flaxseed-added corn tortilla

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 83-87

  Rendon Villalobos J R ^a   Bello Perez L A ^a   Agama Acevedo, E ^a   Islas Hernandez J J ^a   Osorio Diaz P ^a   Tovar, J ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Chemical composition; Flaxseed; Tortilla; Unsaturated fatty acids

Indexed keywords

AMYLOSE; FATTY ACID; LINSEED OIL; OLEIC ACID; PEROXIDE; UNSATURATED FATTY ACID;

ARTICLE; CHEMICAL COMPOSITION; CORN TORTILLA; FOOD; FOOD PROCESSING; PHYSICAL CHEMISTRY; SAPONIFICATION;

ZEA MAYS;

EID: 67349150692     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.080     Document Type: Article

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