A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing

International Journal of Food Science and Technology

Volumn 34, Issue 4, 1999, Pages 391-399

  Gomez Aldapa C ^a   Martinez Bustos F ^b   Figueroa, C J D ^b   Ordorica, F C A ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Biological assays; Net protein utilisation; Nixtamalization; Nutritional; Protein efficiency ratio

Indexed keywords

ANIMALIA; ZEA MAYS;

EID: 0033473401     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00287.x     Document Type: Article

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