Chemical composition and in vitro starch
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Juan Pablo Hernández-Uribe; Edith Agama-Acevedo; José Juan Islas-Hernández; Jusc
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Article
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2007
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John Wiley and Sons
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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