Analysis of quality protein changes in nixtamalized QPM flours as a function of the steeping time

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 409-416

  Rojas Molina, I ^a,b   Gutierrez E ^a,c   Cortes Acevedo M E ^a   Falcon A ^d   Bressani, R ^e   Rojas, A ^a   Ibarra, C ^a   Pons Hernandez J L ^f   Guzman Maldonado S H ^f   Cornejo Villegas, A ^a,c   Rodriguez M E ^a,g  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^d INSTITUTO DE NEUROBIOLOGÍA   (Mexico)

^e UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

^f INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^g CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS;

AMINO ACID DIGESTIBILITY; ESSENTIAL AMINO ACIDS; NIXTAMALIZATION; PROTEIN CONTENTS; PROTEIN DIGESTIBILITY; PROTEIN FRACTIONATION; PROTEIN QUALITY; PROTEIN RECOVERY; QUALITY PROTEIN MAIZES; REACTIVE LYSINES;

PROTEINS;

ZEA MAYS;

EID: 45349095281     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0409     Document Type: Article

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