Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas

Archivos Latinoamericanos de Nutricion

Volumn 55, Issue 1, 2005, Pages 86-92

  Agama Acevedo, Edith ^a   Rendón Villalobos, Rodolfo ^a   Tovar, Juscelino ^a   Trejo Estrada, Sergio Rubén ^a   Bello Pérez, Luis Arturo ^a  

^a NONE

Author keywords

Corn; Resistant starch; Starch digestibility; Texture; Tortillas

Indexed keywords

STARCH;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DIGESTION; FLOUR; FOOD HANDLING; FOOD PRESERVATION; HUMAN; IN VITRO STUDY; MAIZE; MEXICO; NUTRITIONAL VALUE; TIME;

ANALYSIS OF VARIANCE; DIGESTION; FLOUR; FOOD HANDLING; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; MEXICO; NUTRITIVE VALUE; STARCH; TIME FACTORS; ZEA MAYS;

ZEA MAYS;

EID: 24944529592     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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