Effect of soybean and sesame addition on the nutritional value of maize and decorticated sorghum tortillas produced by extrusion cooking
- Other title
- Effet de l'addition de graines de soja et de sésame sur la valeur nutritive des tortillas préparés par cuisson-extrusion à partir de maïs et de sorgho décortiqué (fr)
- Author
- SERNA-SALDIVAR, S. O1 ; CANETT, R; VARGAS, J; GONZALEZ, M; BEDOLLA, S; MEDINA, C
[1] Univ. Sonora, cent. coordinator investigacion alimentos, Sonora, Mexico - Conference name
- AACC annual meeting. 71 (1986)
- Source
Cereal chemistry. 1988, Vol 65, Num 1, pp 44-48 ; ref : 30 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Complémentation Digestibilité Protéine Soja Tortilla Utilisation Valeur nutritive
- Keyword (en)
- Complementation Digestibility Proteins Soybean Tortilla Use Nutritive value
- Keyword (es)
- Complementación Digestibilidad Proteina Soya Tortilla Utilización Valor nutritivo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7497414
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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