Effect of endosperm type on texture and in vitro starch digestibility of maize tortillas

LWT

Volumn 44, Issue 3, 2011, Pages 611-615

  Osorio Díaz, Perla ^a   Agama Acevedo, Edith ^a   Bello Pérez, Luis A ^a   Islas Hernández, José Juan ^a   Gomez Montiel, Noel O ^b   Paredes López, Octavio ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Endosperm; Maize; Resistant starch; Starch digestibility; Tortilla

Indexed keywords

FOOD STORAGE; HYDROLYSIS;

ENDOSPERM; HYDROLYSIS RATE; IN-VITRO; MAIZE; RESISTANT STARCH; STARCH CONTENTS; STARCH DIGESTIBILITIES; STORAGE TIME; TORTILLA; VITRO STARCH DIGESTIBILITIES;

STARCH;

ZEA MAYS;

EID: 78650515017     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.011     Document Type: Article

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