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Effect of High Moisture Maize Storage on Tortilla Quality

✍ Scribed by J.A. Méndez-Albores; V.G. Arámbula; B.M.E. Vázquez; E.M. Mendoza; O.R.E. Preciado; E. Moreno-Martínez


Book ID
108825249
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
125 KB
Volume
68
Category
Article
ISSN
0022-1147

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## Abstract In Mexico the tortilla is most commonly eaten in the form of ‘taco’; this is normally accompanied with other food, in particular the common bean. Tortillas made of quality protein maize (QPM) fortified with common bean might be a strategy to improve their protein quality. In this study,