Maíz nixtamalizado suplementado con un concentrado de proteínas de sardina para mejorar el valor biológico de las tortillas
| dc.contributor.author | Mardia López‐Alarcón | |
| dc.contributor.author | Irene Montalvo-Velarde | |
| dc.contributor.author | Lilia Bernal-Gracida | |
| dc.contributor.author | Lourdes Barbosa-Cortés | |
| dc.coverage.spatial | Bolivia | |
| dc.date.accessioned | 2026-03-22T15:51:33Z | |
| dc.date.available | 2026-03-22T15:51:33Z | |
| dc.date.issued | 2018 | |
| dc.description | Citaciones: 3 | |
| dc.description.abstract | SP-supplemented corn flour at a 96.25:3.75% ratio improves the biological value of tortillas without modifying their physical and sensorial characteristics. | |
| dc.identifier.doi | 10.24875/gmm.17003373 | |
| dc.identifier.uri | https://doi.org/10.24875/gmm.17003373 | |
| dc.identifier.uri | https://andeanlibrary.org/handle/123456789/54828 | |
| dc.language.iso | es | |
| dc.publisher | Academia Nacional de Medicina de México | |
| dc.relation.ispartof | Gaceta Médica de México | |
| dc.source | Centro Medico Nacional Siglo XXI | |
| dc.subject | Chemistry | |
| dc.subject | Food science | |
| dc.title | Maíz nixtamalizado suplementado con un concentrado de proteínas de sardina para mejorar el valor biológico de las tortillas | |
| dc.type | article |