In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.

Autor: Domínguez-Hernández E; Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico.; Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico., Gutiérrez-Uribe JA; Tecnologico de Monterrey Healthy Foods Unit, Institute for Obesity Research, Puebla, Mexico., Domínguez-Hernández ME; Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico., Loarca-Piña GF; Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico., Gaytán-Martínez M; Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Apr; Vol. 103 (6), pp. 2773-2785. Date of Electronic Publication: 2023 Jan 19.