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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

Propiedades de textura, química y sensorial de tortillas de maíz fortificadas con harina de jatropha curcas L. no tóxica

Elizabeth Argüello-GarcíaPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoView further author information
,
Jorge Martínez-HerreraBiotechnology department, INIFAP Tabasco, Campo Experimental Huimanguillo, Humanguillo, Tabasco, MéxicoView further author information
,
Leobigildo Córdova-TéllezPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoCorrespondence[email protected]
View further author information
,
Odilón Sánchez-SánchezUse of Biocultural Resources, Universidad Veracruzana, Ex Hacienda Lucas Martín, Xalapa de Enríquez, MéxicoView further author information
&
Tarsicio Corona-TorresPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoView further author information
Pages 301-306 | Received 04 Jul 2016, Accepted 25 Oct 2016, Published online: 08 Dec 2016

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