Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
The effect of substituting maize (<i>masa</i>) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and B...
| Main Authors: | , , , , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
MDPI AG
2020-07-01
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| Serija: | Molecules |
| Teme: | |
| Online dostop: | https://www.mdpi.com/1420-3049/25/13/3035 |