Effect of the prolamins in maize (Zea mays L.) grain on tortilla texture;Efecto de las prolaminas del grano de maíz (Zea mays L.) sobre la textura de la tortilla

Archivos Latinoamericanos de Nutricion

Volumn 57, Issue 3, 2007, Pages 295-301

  Sanchez F C ^a   Salinas, M Y ^a   Vazquez C M G ^a   Velazquez C G A ^a   Aguilar, G N ^a  

^a NONE

Author keywords

Aminoacids; Maize; Prolamins; Texture; Tortilla

Indexed keywords

PROLAMIN PROTEIN, PLANT; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; MAIZE; PHYSICAL CHEMISTRY; QUALITY CONTROL;

CHEMISTRY, PHYSICAL; FLOUR; FOOD HANDLING; PLANT PROTEINS; QUALITY CONTROL; ZEA MAYS;

ZEA MAYS;

EID: 43449128893     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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