Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

The effect of substituting maize (masa) 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 Bambara Groundnut (B...

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Detalles Bibliográficos
Autores principales: Mashau, Mpho Edward, Mabodze, Tumelo, Tshiakhatho, Ompilela Justice, Silungwe, Henry, Ramashia, Shonisani Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411947/
https://www.ncbi.nlm.nih.gov/pubmed/32635138
http://dx.doi.org/10.3390/molecules25133035

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7411947/
https://www.ncbi.nlm.nih.gov/pubmed/32635138
http://dx.doi.org/10.3390/molecules25133035

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