Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean

Author: Grajales-García Eva M.   Osorio-Díaz Perla   Goñi Isabel   Hervert-Hernández Deisy   Guzmán-Maldonado Salvador H.   Bello-Pérez Luis A.  

Publisher: MDPI

E-ISSN: 1422-0067|13|1|286-301

ISSN: 1422-0067

Source: International Journal of Molecular Sciences, Vol.13, Iss.1, 2011-12, pp. : 286-301

Access to resources Favorite

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