has been cited by the following article(s):
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[1]
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Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17051
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[2]
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Cogent Food & Agriculture,
2022
DOI:10.1080/23311932.2022.2122273
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[3]
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Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17051
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|
|
|
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[4]
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Cogent Food & Agriculture,
2022
DOI:10.1080/23311932.2022.2122273
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|
|
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[5]
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Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17051
|
|
|
|
|
[6]
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Cogent Food & Agriculture,
2022
DOI:10.1080/23311932.2022.2122273
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[7]
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Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas
CyTA - Journal of Food,
2021
DOI:10.1080/19476337.2021.1937323
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