Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

Author: WALISZEWSKI KRZYSZTOF   ESTRADA YOKIUSHIRDHILGILMARA   PARDIO VIOLETA  

Publisher: Springer Publishing Company

ISSN: 0921-9668

Source: Plant Foods for Human Nutrition, Vol.59, Iss.2, 2004-04, pp. : 51-54

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content