In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures-Reference-Cited by-同舟云学术

In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures

Published:2006-03 Issue:2 Volume:83 Page:188-193
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bello-Pérez Luis A.¹²,Rendón-Villalobos J. Rodolfo¹,Agama-Acevedo Edith¹,Islas-Hernández José Juan¹

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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