African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.

Jorge Martinez Herrera
  • Jorge Martinez Herrera
  • Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Huimanguillo, Km 1 Carretera Huimanguillo-Cárdenas. Huimanguillo, Tabasco C.P. 86400, Mexico.
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Elizabeth Arguello García
  • Elizabeth Arguello García
  • Universidad Popular de la Chontalpa. Km 2 Carretera Cárdenas-Huimanguillo Ranchería Paso y Playa. Cárdenas, Tabasco. C.P. 86500, Mexico.
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Odilón Sanchez Sanchez
  • Odilón Sanchez Sanchez
  • Centro de Investigaciones Tropicales (CITRO-UV) Ex-Hacienda Lucas Martín Priv. Araucarias s/n, Col. Periodistas. Xalapa, Veracruz. C.P. 91019, Mexico.
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Ofelia Andrea Valdés-Rodríguez
  • Ofelia Andrea Valdés-Rodríguez
  • El Colegio de Veracruz. Carrillo Puerto No. 26, Col Centro. Xalapa, Veracruz C.P. 91000, Mexico.
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  •  Received: 23 December 2016
  •  Accepted: 02 March 2017
  •  Published: 30 April 2017

How to cite this article

APA /
Herrera, J. M., García, E. A., Sanchez, O. S., & Valdés-Rodríguez, O. A. (2017). Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.. African Journal of Food Science, 11(4), 106-111.
Chicago /
Jorge Martinez Herrera, Elizabeth Arguello Garc&ia, Odil&on Sanchez Sanchez and Ofelia Andrea Vald&es-Rodr&iguez. "Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.." African Journal of Food Science 11, no. 4 (2017): 106-111.
MLA /
Jorge Martinez Herrera, et al. "Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.." African Journal of Food Science 11.4 (2017): 106-111.
DOI /
https://doi.org/10.5897/AJFS2016.1551
URL /
https://academicjournals.org/journal/AJFS/article-abstract/80387CC63344

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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