Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas

Journal of Cereal Science

Volumn 84, Issue , 2018, Pages 7-12

  Martinez Velasco A ^a   Alvarez Ramirez, J ^a   Rodriguez Huezo E ^b   Meraz Rodriguez M ^a   Vernon Carter, E J ^a   Lobato Calleros, C ^c  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b CÁTEDRAS CONACYT Posgrado de Mecátronica Tecnológico de Estudios Superiores de Ecatepec TESE   (Mexico)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Digestibility; Maize tortillas; Protein secondary structure; Texture

Indexed keywords

EID: 85056004508     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2018.09.016     Document Type: Article

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