𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Chemical composition and in vitro starch digestibility of pigmented corn tortilla Juan Pablo Hernández-Uribe Edith Agama-Acevedo José Juan Islas-Hernández Juscelino Tovar Luis A Bello-Pérez. Journal of the Science of Food and Agriculture, 2007

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
38 KB
Volume
87
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The original article to which this Erratum refers was published in Journal of the Science of Food and Agriculture 2007

📜 SIMILAR VOLUMES

Chemical composition and in vitro starch
Chemical composition and in vitro starch digestibility of pigmented corn tortilla
✍ Juan Pablo Hernández-Uribe; Edith Agama-Acevedo; José Juan Islas-Hernández; Jusc 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 132 KB 👁 1 views

## Abstract **BACKGROUND:** Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and __in vitro__ starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and p

In vitro starch digestibility changes du
In vitro starch digestibility changes during storage of maize flour tortillas
✍ Agama-Acevedo, Edith ;Rendón-Villalobos, Rodolfo ;Tovar, Juscelino ;Paredes-Lópe 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 136 KB 👁 1 views

## Abstract Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their __in vitro__ starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident re