In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures
Author:
Affiliation:
1. Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 Carr. Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, México.
2. Corresponding author. Fax: +5273941896. E-mail: labellop@ipn.mx
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference27 articles.
1. Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime
2. Nutritional Implications Of Resistant Starch
3. Chemical and physicochemical properties of dried wet masa and dry masa flour
4. The structure and interactions of starch with food constituents
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