Work

Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.10.078

Authors: D.E. Páramo-Calderón, A. Aparicio-Saguilán, A. Aguirre-Cruz, J. Carrillo-Ahumada, J.P. Hernández-Uribe, S. Acevedo-Tello, J.G. Torruco-Uco

Institutions: Universidad del Papaloapan, Universidad Autónoma del Estado de Hidalgo, Acapulco Institute of Technology, Instituto Tecnológico de Tuxtepec

Language: English

Topic: Moringa oleifera research and applications

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2898601035

FWCI: 4.09

Cites: 48

Cited by: 52

Related to: 10