Nutritional benefits and consumer acceptance of maize chips combined with alternative flours
This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients, including maize, beet, flaxseed, bean, and chia. Three blends were assessed: maize with beans, maize with beet, and ma...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
MDPI
2025
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/173515 |
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