Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. nuttalliae) flour: rheological, textural, and sensorial properties

Publication date: Available online 25 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carlos Enrique Sánchez-Villa, Rosalba Zepeda-Bautista, María Eugenia Ramírez-Ortiz, Luis Jorge Corzo-Ríos
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research