ENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORNSOYBEAN MIXTURES

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dc.contributor.authorVALLE, FR DEL
dc.contributor.authorPEREZ VIL, J
dc.date.accessioned2026-05-28T16:37:33Z
dc.date.issued1974
dc.description.paginacion244 - 247
dc.description.procedenciaEXT
dc.format.discursoArtículo
dc.format.extent4
dc.identifier.issn0022-1147
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/25062
dc.language.isoInglés
dc.numero.secuencia25059
dc.publisherMEXICANA JUGOS SABORES, MONTERREY, MEXICO
dc.publisherUNIV NACL AUTONOMA MEXICO, FAC QUIM, DEPT BIOQUIM, MEXICO CITY, MEXICO
dc.relation.ispartofseriesVol. 39 No. 2
dc.source.revistafuenteJOURNAL OF FOOD SCIENCE
dc.subjectENRICHMENT, TORTILLAS, SOY PROTEINS, COOKING, RAW CORN, SOYBEAN, MIXTURES
dc.subject.categoriaprincipalCIENCIAS AGRARIAS
dc.subject.disciplinaAGRONOMIA
dc.subject.subdisciplinaPRODUCCION DE CULTIVOS
dc.titleENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORNSOYBEAN MIXTURES
dc.title.alternativeJ HISTOCHEM CYTOCHEM

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