Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 1-2, 2006, Pages 143-150

  Hernandez Salazar M ^a   Agama Acevedo, E ^b   Sayago Ayerdi S G ^a   Tovar, J ^c   Bello Perez L A ^b  

^a Del PRI   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Bean; Blue tortilla; Nixtamalized maize flours; Starch digestibility; Tortilla

Indexed keywords

FAT; PROTEIN; STARCH;

ARTICLE; CONTROLLED STUDY; DIGESTION; FAT CONTENT; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; IN VITRO STUDY; MAIZE; MEXICO; PHYSICAL CHEMISTRY; PROTEIN CONTENT; TEMPERATURE DEPENDENCE;

BREAD; DIETARY FATS; DIETARY PROTEINS; DIGESTION; FLOUR; FOOD PRESERVATION; STARCH; WATER; ZEA MAYS;

ZEA MAYS;

EID: 33746377296     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600659136     Document Type: Article

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