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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein

Carlos A Amaya-Guerra1, Maria Guadalupe Alanis-Guzman, Sergio O Serna Saldívar

  • 1Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba sin, Cd. Universitaria, San Nicolas de los Garza, Nuevo León, Mexico.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|February 1, 2005
PubMed

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