Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean

Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of th...

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Detalles Bibliográficos
Autores principales: Grajales-García, Eva M., Osorio-Díaz, Perla, Goñi, Isabel, Hervert-Hernández, Deisy, Guzmán-Maldonado, Salvador H., Bello-Pérez, Luis A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3269686/
https://www.ncbi.nlm.nih.gov/pubmed/22312252
http://dx.doi.org/10.3390/ijms13010286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3269686/
https://www.ncbi.nlm.nih.gov/pubmed/22312252
http://dx.doi.org/10.3390/ijms13010286

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