The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas

LWT

Volumn 62, Issue 1, 2015, Pages 675-681

  Ramírez Moreno, Esther ^a   Cordoba Díaz, Manuel ^b   de Cortes Sánchez Mata, María ^b   Marqués, Carmen Díez ^b   Goñi, Isabel ^b  

^a Univ Autónoma del Estado de Hidalgo   (Mexico)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Calcium bioaccessibility; Cladodes; Maize tortillas; Opuntia; ST 3 ; ST 6

Indexed keywords

CALCIUM;

BIOACCESSIBILITY; CLADODES; MAIZE TORTILLAS; OPUNTIA; ST-3; ST-6;

PHYSICOCHEMICAL PROPERTIES;

OPUNTIA; OPUNTIA FICUS-INDICA; ZEA MAYS;

EID: 84924138912     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.021     Document Type: Article

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