Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties
Carlos Enrique Sánchez-Villa, Rosalba Zepeda-Bautista, María Eugenia Ortiz, Luis Jorge Corzo‐Ríos
Topics & Concepts
RheologyFood scienceChenopodium quinoaPhaseolusChemistryHorticultureMathematicsBotanyMaterials scienceBiologyComposite materialFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology