Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins-Reference-Cited by-同舟云学术

Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins

Published:2015-07 Issue:4 Volume:92 Page:341-349
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Chuck-Hernández Cristina¹,Perez-Carrillo Esther²,Soria-Hernández Cintya¹,Serna-Saldívar Sergio O.¹

Affiliation:

1. Centro de Investigación y Desarrollo de Proteínas (CIDPRO), Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico.

2. Centro de Biotecnología–FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, NL, Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 30-20.01. Crude fat in grain and stock feeds. Approved April 13, 1961. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. Method 46-13.01. Crude protein—Micro-Kjeldahl method. Approved October 8, 1976. Method 46-30.01. Crude protein—Combustion method. Approved November 8, 1995. Available online only. AACC International: St. Paul, MN.

2. Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase

3. Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize

4. Soyabean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats

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