Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean
Grajales-García, E.M.; Osorio-Díaz, P.; Goñi, I.; Hervert-Hernández, D.; Guzmán-Maldonado, S.H.; Bello-Pérez, L.A. Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. Int. J. Mol. Sci. 2012, 13, 286-301. https://doi.org/10.3390/ijms13010286
Grajales-García EM, Osorio-Díaz P, Goñi I, Hervert-Hernández D, Guzmán-Maldonado SH, Bello-Pérez LA. Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. International Journal of Molecular Sciences. 2012; 13(1):286-301. https://doi.org/10.3390/ijms13010286
Chicago/Turabian StyleGrajales-García, Eva M., Perla Osorio-Díaz, Isabel Goñi, Deisy Hervert-Hernández, Salvador H. Guzmán-Maldonado, and Luis A. Bello-Pérez. 2012. "Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean" International Journal of Molecular Sciences 13, no. 1: 286-301. https://doi.org/10.3390/ijms13010286