Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage-Reference-Cited by-同舟云学术

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

Published:2004 Issue:2 Volume:59 Page:51-54
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

WALISZEWSKI KRZYSZTOF N.,ESTRADA YOKIUSHIRDHILGILMARA,PARDIO VIOLETA

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-004-0018-1.pdf

Reference12 articles.

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2. Bressani R (1990) Chemistry, technology, and nutritive value of maize tortillas. Food Rev Int 6: 225?264.

3. Rubio M (1993) La industria de la harina y la tortilla de maiz. Industria Alimentaria 9: 9?19.

4. Ranum P (1997) Searching for enriched masa flour. Cereal Foods World 42: 104?106.

5. Cardenas JDF, Godinez MGA, Mendez NLV, Guzman AL, Acosta LMF, Hernandez J (2001) Fortificacion y evaluacion de tortillas de nixtamal. Arch Latinoam Nutr 51: 293?302.

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