Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity
| Autor: | Páramo-Calderón, D.E., Aparicio-Saguilán, A., Aguirre-Cruz, A., Carrillo-Ahumada, J., Hernández-Uribe, J.P., Acevedo-Tello, S., Torruco-Uco, J.G. |
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| Zdroj: | In LWT February 2019 100:409-415 |
| Databáze: | ScienceDirect |
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