Technological and nutritional properties of flours and tortillas from nixtamalized and extruded quality protein maize (Zea mays L.)

Cereal Chemistry

Volumn 85, Issue 6, 2008, Pages 808-816

  Gutierrez Dorado R ^a   Ayala Rodriguez A E ^a   Milan Carrillo J ^a   Lopez Cervantes J ^b   Garzon Tiznado J A ^a,c   Lopez Valenzuela J A ^a   Paredes Lopez O ^d   Reyes Moreno, C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^d INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

COLORIMETRY; GELATION; GRAIN (AGRICULTURAL PRODUCT); NUTRITION; PROTEINS; STARCH; WATER ABSORPTION;

AVAILABLE LYSINES; L-VALUES; MAIZE (ZEA MAYS L.); NUTRITIONAL PROPERTIES; PROTEIN CONTENTS; QUALITY PROTEIN MAIZES; RESISTANT STARCH; STARCH CONTENTS; TECHNOLOGICAL PROPERTIES; TOTAL COLOR DIFFERENCE;

AMINO ACIDS;

ZEA MAYS;

EID: 57449109876     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-6-0808     Document Type: Article

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