Cogent Food & Agriculture
Volume 8, 2022 - Issue 1
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FOOD SCIENCE & TECHNOLOGY
Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Graciela Artavia1 Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Sede Rodrigo Facio, San José, Costa RicaCorrespondence[email protected]
https://orcid.org/0000-0002-3190-3726View further author information
Carlos Arias-Álvarez2 Escuela de Química, Universidad de Costa Rica, 11501-2060 Ciudad Universitaria Rodrigo FacioSan José, Costa RicaView further author information
, Carolina Cortés-Herrera1 Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Sede Rodrigo Facio, San José, Costa RicaView further author information
& Fabio Granados-Chinchilla1 Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Sede Rodrigo Facio, San José, Costa Rica
https://orcid.org/0000-0003-4828-3727View further author information
Article: 2122273
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Received 13 Feb 2022, Accepted 05 Sep 2022, Published online: 18 Sep 2022
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