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Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage

Krzysztof N Waliszewski1, Yokiushirdhilgilmara Estrada, Violeta Pardio

  • 1Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, A.P. 1380 Veracruz, Veracruz, 91700 Mexico. kw@iver.edu.mx

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

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