Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Journal of Food Quality

Volumn 39, Issue 6, 2016, Pages 569-579

  Treviño Mejía, Daniela ^a   Luna Vital, Diego A ^a   Gaytán Martínez, Marcela ^a   Mendoza, Sandra ^a   Loarca Piña, Guadalupe ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; NUTRITION; SENSORY PERCEPTION;

MAIZE (ZEA MAYS L.); NUTRITIONAL IMPROVEMENT; NUTRITIONAL PROPERTIES; PHYSICO-CHEMICAL CHARACTERIZATION; SENSORIAL PROPERTIES; SENSORY ATTRIBUTES; SENSORY PROPERTIES; TECHNOLOGICAL PROPERTIES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 85007277350     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12251     Document Type: Article

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