Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickp...

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Detalles Bibliográficos
Autores principales: Benayad, Asmaa, Taghouti, Mona, Benali, Aouatif, Zouahri, Abdelmajid, Bikri, Samir, Aboussaleh, Youssef, Benbrahim, Nadia, Kumar, Shiv
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9853493/
https://www.ncbi.nlm.nih.gov/pubmed/36613288
http://dx.doi.org/10.3390/foods12010072

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9853493/
https://www.ncbi.nlm.nih.gov/pubmed/36613288
http://dx.doi.org/10.3390/foods12010072

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