TY  - JOUR
AU  - Grajales-García, Eva M.
AU  - Osorio-Díaz, Perla
AU  - Goñi Cambrodón, Isabel
AU  - Hervert Hernández, Deisy
AU  - Guzmán-Maldonado, Salvador H.
AU  - Bello-Pérez, Luis A.
PY  - 2011
DO  - 10.3390/ijms13010286
SN  - 1422-0067
UR  - https://hdl.handle.net/20.500.14352/43272
T2  - International Journal of Molecular Sciences
AB  - Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain...
LA  - eng
M2  - 286
PB  - MDPI
KW  - tortilla
KW  - bean
KW  - starch digestibility
KW  - antioxidant capacity
KW  - chemical composition
TI  - Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean
TY  - journal article
VL  - 13
ER  -