Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

CYTA - Journal of Food

Volumn 11, Issue SUPPL.1, 2013, Pages 62-66

  Vazquez Rodriguez J A ^a   Amaya Guerra, C A ^a   Baez Gonzalez J G ^a   Nunez Gonzalez M A ^a   Figueroa Cardenas J D ^b  

^a UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Development; Fortification; Maize tortilla

Indexed keywords

COMMON BEAN (PHASEOLUS VULGARIS); DEVELOPMENT; DIFFERENT PROPORTIONS; FORTIFICATION; IN-WATER ABSORPTION; MAIZE TORTILLA; RHEOLOGICAL PROPERTY; SIGNIFICANT DIFFERENCES;

AMINO ACIDS; RHEOLOGY;

BIOASSAY;

EID: 84879822657     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.753644     Document Type: Article

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