Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage

Plant Foods for Human Nutrition

Volumn 59, Issue 2, 2004, Pages 51-54

  Waliszewski, Krzysztof N ^a   Estrada, Yokiushirdhilgilmara ^a   Pardio, Violeta ^a,b  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Amino acids; Enrichment; Storage; Tortilla

Indexed keywords

LYSINE; TRYPTOPHAN;

ARTICLE; CHEMISTRY; COLORIMETRY; DIET SUPPLEMENTATION; DOSE RESPONSE; FLOUR; FOOD HANDLING; HUMAN; MAIZE; METHODOLOGY; TASTE; TIME;

COLORIMETRY; DOSE-RESPONSE RELATIONSHIP, DRUG; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; LYSINE; TASTE; TIME FACTORS; TRYPTOPHAN; ZEA MAYS;

ZEA MAYS;

EID: 12944249258     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-004-0018-1     Document Type: Article

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