Physicochemical, nutritional, and sensory properties of tortillas prepared from nixtamalized quality protein maize enriched with soybean
Quality protein maize (QPM) blended with soybean flour in developing countries calls for investigations of new adoptable maize-based food varieties to tackle malnutrition. This study aimed to optimize the formulation of nixtamalized QPM (NQPM) tortillas enriched with soybean flour in terms of physic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223001208 |