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Effect of tortilla chip preparation on the protein fractions of quality protein maize, regular maize and sorghum

✍ Scribed by Vivas-Rodriguez, N.E.; Serna-Saldivar, S.O.; Waniska, R.D.; Rooney, L.W.

Book ID
123292139
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
782 KB
Volume
12
Category
Article
ISSN
0733-5210

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✍ Alejandra Mora-AvilΓ©s; Bibiana Lemus-Flores; Rita Miranda-LΓ³pez; David HernΓ‘ndez πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 140 KB πŸ‘ 1 views

## Abstract In Mexico the tortilla is most commonly eaten in the form of β€˜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,