Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods

L. González-Victoriano, N. Güemes-Vera, J.J. Chanona-Pérez, S. Soto-Simental, A. Bernardino-Nicanor, L. González-Cruz  and J.P. Hernández-Uribe

Pakistan Journal of Nutrition 18 ( 3 ): 201 - 210 , 2019