Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours

Author： Hernandez-Salazar M.   Agama-Acevedo E.   Sayago-Ayerdi S. G.   Tovar J.   Bello-Perez L. A.  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.57, Iss.1-2, 2006-02, pp. : 143-150

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

The chemical composition and in vitro digestibility of yambean starch

By Agunbiade S.O.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 173-176

Elsevier

Access to resources Recommend Favorite

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

By Hernández-Uribe Juan   Ramos-López Gonzalo   Yee-Madeira Hernani   Bello-Pérez Luis  

Plant Foods for Human Nutrition, Vol. 65, Iss. 2, 2010-06 ,pp. : 152-157

Springer Publishing Company

Access to resources Recommend Favorite

Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

By Elmaki H.B.   Babiker E.E.   El Tinay A.H.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 331-336

Elsevier

Access to resources Recommend Favorite

Nutritional quality and antinutritional composition of four non-conventional leafy vegetables

By Wallace P.A.   Marfo E.K.   Plahar W.A.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 287-291

Elsevier

Access to resources Recommend Favorite

African maize porridge: a food with slow in vitro starch digestibility

By van der Merwe B.   Erasmus C.   Taylor J.R.N.  

Food Chemistry, Vol. 72, Iss. 3, 2001-02 ,pp. : 347-353

Elsevier

Access to resources Recommend Favorite