Food and Nutrition Sciences
Vol.3 No.12(2012), Paper ID 25286, 6
pages
DOI:10.4236/fns.2012.312217
Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance
Abril Lecuona-Villanueva, David A. Betancur-Ancona, Luis A. Chel-Guerrero, Arturo F. Castellanos-Ruelas
Faculty of Chemical Engineering, Autonomous University of Yucatán, Campus of the Faculties of Engineering and Math Sciences, Mérida, México.
Faculty of Chemical Engineering, Autonomous University of Yucatán, Campus of the Faculties of Engineering and Math Sciences, Mérida, México.
Faculty of Chemical Engineering, Autonomous University of Yucatán, Campus of the Faculties of Engineering and Math Sciences, Mérida, México.
Faculty of Chemical Engineering, Autonomous University of Yucatán, Campus of the Faculties of Engineering and Math Sciences, Mérida, México.
Copyright © 2012 Abril Lecuona-Villanueva, David A. Betancur-Ancona, Luis A. Chel-Guerrero, Arturo F. Castellanos-Ruelas et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Lecuona-Villanueva, D. Betancur-Ancona, L. Chel-Guerrero and A. Castellanos-Ruelas, "Protein Fortification of Corn
Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance,"
Food and Nutrition Sciences, Vol. 3 No. 12, 2012, pp. 1658-1663. doi:
10.4236/fns.2012.312217.