The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas

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Title
The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas
Authors
Keywords
Maize tortillas, Cladodes, Calcium bioaccessibility, Opuntia
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 675-681
Publisher
Elsevier BV
Online
2014-12-12
DOI
10.1016/j.lwt.2014.12.021

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