Open AccessEvaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods
Author(s) -
L. Gonz aacut,
N. Güeme,
J.J. Chaa-P,
S. Soto-Simen,
Aurea Bernardino,
J.P. Hern aacut
Publication year - 2019
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2019.201.210
Subject(s) - corn flour , food science , elaboration , microbiology and biotechnology , business , chemistry , biology , raw material , organic chemistry , art , bran , humanities
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