Sustitución parcial de harina de maíz precocida con harina de quinchoncho (cajanus cajan) para la elaboración de arepas

Torres, Alexia; Guerra, Marisa.
Interciencia ; 28(11): 660-664, nov. 2003. tab
Artículo en Español | LILACS | ID: lil-399830

Documentos relacionados

  1. Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch.
  2. Determination of Deoxynivalenol and Its Derivative in Corn Flour and Wheat Flour Using Automated On-line Solid-Phase Extraction Combined with LC-MS/MS.
  3. [Selenium content in gluten-free products].
  4. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
  5. Preparation and characterization of corn flours with variable starch digestion.
  6. Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.
  7. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (<i>Xanthosoma sagittifolium</i>) Flour and Corn Starch.
  8. Effect of Different Wheat-Based Diets and Corn Meal Addition on Development Parameters of Ephestia kuehniella (Zeller, 1879) (Lepidoptera: Pyralidae).
  9. Corn substitution by mesquite bean flour (Prosopis juliflora) maintains growth and improves protein metabolism of Nile tilapia juveniles (Oreochromis niloticus).
  10. Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour.