Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico

Plant Foods for Human Nutrition

Volumn 66, Issue 2, 2011, Pages 203-208

  Vázquez Carrillo, Gricelda ^a   García Lara, Silverio ^b,c   Salinas Moreno, Yolanda ^a   Bergvinson, David J ^b,d   Palacios Rojas, Natalia ^b  

^a INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^b INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

^c SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^d BILL AND MELINDA GATES FOUNDATION   (United States)

Author keywords

Grain quality; Highlands of Mexico; Landraces; Tortilla quality; Zea mays L

Indexed keywords

CARBOHYDRATE; CORN OIL; PHENOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BREAD; CHEMISTRY; CHIMERA; COLOR; COOKING; FLOUR; GROWTH, DEVELOPMENT AND AGING; MAIZE; MEXICO;

BREAD; CARBOHYDRATES; CHIMERA; COLOR; COOKING; CORN OIL; FLOUR; MEXICO; PHENOLS; PLANT PROTEINS; ZEA MAYS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 79960277606     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0231-7     Document Type: Article

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