The effects of alkali-cooking of corn and supplementation with amaranth seed on its deficiencies in lysine and tryptophan
Document title: The effects of alkali-cooking of corn and supplementation with amaranth seed on its deficiencies in lysine and tryptophan
Journal: Archivos latinoamericanos de nutrición
Database: PERIÓDICA
System number: 000030621
ISSN: 0004-0622
Authors: 1
Institutions: 1Universidad Nacional Autónoma de México, Fac Quimica, Dep Alimentos, México, Distrito Federal. México
Year:
Season: Dic
Volumen: 32
Number: 4
Pages: 961-972
Country: Venezuela
Document type: Artículo
Approach: Experimental, aplicado
Disciplines: Química,
Medicina
Keyword: Química analítica,
Química de alimentos,
Metabolismo y nutrición,
Amaranto,
Lisina,
Maíz,
Nixtamalización,
Semillas,
Tortilla,
Triptofano
Keyword: Chemistry,
Medicine,
Analytical chemistry,
Food chemistry,
Metabolism and nutrition,
Amaranth,
Corn,
Lime cooking,
Lysine,
Seeds,
Tortilla,
Tryptophan
Document request
Note: The document is shipping cost.









Original documents can be consulted at the Departamento de Información y Servicios Documentales, located in the Annex to the General Directorate of Libraries (DGB), circuito de la Investigación Científica across from the Auditorium Nabor Carrillo, located between the Institutes of Physics and Astronomy. Ciudad Universitaria UNAM. Show map
For more information: Departamento de Información y Servicios Documentales, Tels. (5255) 5622-3960, 5622-3964. E-mail: sinfo@dgb.unam.mx . Monday to Friday from (8 to 16 hrs).