𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla

✍ Scribed by A. SÁNCHEZ-MARROQUIN; A. FERIA-MORALES; S. MAYA; V. RAMOS-MORENO

Book ID
108811871
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
531 KB
Volume
52
Category
Article
ISSN
0022-1147

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## Abstract In Mexico the tortilla is most commonly eaten in the form of ‘taco’; this is normally accompanied with other food, in particular the common bean. Tortillas made of quality protein maize (QPM) fortified with common bean might be a strategy to improve their protein quality. In this study,