Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09476.x/fullpdf
Reference38 articles.
1. AOAC . 1984 . Official methods of analysis . 14th ed. Washington, D.C.: Association of Official Analytical Chemistry. p877 -888 .
2. Corn Nutrient Losses, Chemical Changes in Corn during Preparation of Tortillas
3. Lime-Heat Effects on Corn Nutrients, Effect of Lime Treatment on in Vitro Availability of Essential Amino Acids and Solubility of Protein Fractions in Corn
4. Chemical and nutritional changes in foods during extrusion
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