Concepedia
Author
S. Acevedo-Tello
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48
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Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity
Delia E. Páramo‐Calderón, Alejandro Aparicio‐Saguilán, Andrés Aguirre‐Cruz, +4
LWT
Food ChemistryAntioxidant CapacityFood AnalysisTexture Properties
2018
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