Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Published 2018 View Full Article

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Title
Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity
Authors
Keywords
Tortilla, Moringa oleifera, Antioxidant, Physicochemical properties, Texture test
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 100, Issue -, Pages 409-415
Publisher
Elsevier BV
Online
2018-10-26
DOI
10.1016/j.lwt.2018.10.078

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