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Journal: Int. J. Mol. Sci., 2012
Volume: 13
Number: 286
286-301
Article: Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean
Authors: by Eva M. Grajales-García, Perla Osorio-Díaz, Isabel Goñi, Deisy Hervert-Hernández, Salvador H. Guzmán-Maldonado and Luis A. Bello-Pérez
Link: https://www.mdpi.com/1422-0067/13/1/286

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