Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico-Reference-Cited by-同舟云学术

Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

Published:2008-07-04 Issue:3 Volume:63 Page:119-125
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Serna-Saldivar Sergio O.,Amaya Guerra Carlos A.,Herrera Macias Pedro,Melesio Cuellar Jose L.,Preciado Ortiz Ricardo E.,Terron Ibarra Arturo D.,Vazquez Carrillo Gricelda

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-008-0080-1.pdf

Reference34 articles.

1. FAO (2007) Food Agriculture Organization Statistics. Rome, Italy. http://faostat.fao.org/

2. Serna-Saldivar SO (2004) Wrigley C, Walker C, Corke H (eds) Foods from Maize. In: Encyclopedia of grain science. 1st edn. Elsevier, Oxford, UK, pp 242–253

3. Mertz ET, Bates LS, Nelson OE (1964) Mutant gene that changes protein composition and increases lysine content of maize endosperm. Science 145:279–280

4. Vasal SK (2000) High quality protein corn. In: Hallauer AR (ed) Specialty corns. 2nd edn. CRC, Boca Raton, FL, Ch. 4

5. Serna-Saldivar SO, Gomez MH, Rooney LW (1990) The chemistry, technology and nutritional value of alkaline-cooked corn products. In: Pomeranz Y (ed) Advances of cereal science and technology, Vol. 10. American Association of Cereal Chemists, St. Paul, MN, Ch. 4

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance;Foods;2023-09-05

2. Composition and Flowering Quality of Cacahuacintle Maize Populations from the High Valleys of Mexico;Plant Foods for Human Nutrition;2023-05-05

3. Generación de maíces especializados para mejorar la salud y nutrición en México;ACI Avances en Ciencias e Ingenierías;2022-04-08

4. Understanding the functionality and manufacturing of nixtamalized maize products;Journal of Cereal Science;2021-05

5. Screening maize (Zea mays L.) varieties with low accumulation of cadmium, arsenic, and lead in edible parts but high accumulation in other parts: a field plot experiment;Environmental Science and Pollution Research;2021-02-28