The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index.

Autor: Mariscal Moreno, Rosa María1, Figueroa, J.D.C.1 jfigueroa@qro.cinvestav.mx, Santiago-Ramos, David2, Villa, Gerónimo Arámbula1, Sandoval, Sergio Jiménez1, Rayas-Duarte, Patricia3, Véles-Medina, José Juan1, Martínez Flores, Héctor Eduardo4
Zdroj: Journal of Cereal Science. Sep2015, Vol. 65, p140-146. 7p.
Databáze: Academic Search Ultimate
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