Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
In this work the objectives were: (1) To optimize the extrusion conditions of defatted chia seeds maximizing antioxidant activity (AoxA), total phenolic content (TPC) and in vitro protein digestibility (IVPD), and (2) To evaluate the nutritional, nutraceutical, and sensory (acceptability) properties...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| 格式: | Online |
| 语言: | eng |
| 出版: |
Universidad de Sonora
2019
|
| 在线阅读: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1012 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
