Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time
Rojas-Molina, I, Gutierrez, E, Cortés-Acevedo, M.E, Falcon, A, Bressani, R, Rojas, A, Ibarra, C, Pons-Hernández, J.L, Guzmán-Maldonado, S.H, Cornejo-Villegas, A
Published in Cereal chemistry (01.05.2008)
Published in Cereal chemistry (01.05.2008)
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Journal Article
Grain quality of common beans
Bressani, R. (Universidad del Valle de Guatemala, Guatemala)
Published in Food reviews international (01.05.1993)
Published in Food reviews international (01.05.1993)
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Journal Article
Changes in selected nutrient contents and in protein quality of common and quality-protein maize during rural tortilla preparation
Bressani, R. (Institute of Nutrition of Central America and Panama, Guatemala), Benavides, V, Acevedo, E, Ortiz, M.A
Published in Cereal chemistry (01.11.1990)
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Published in Cereal chemistry (01.11.1990)
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Protein quality of high-lysine maize for humans
Bressani, R. (Institute of Nutrition of Central America and Panama)
Published in Cereal foods world (01.09.1991)
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Published in Cereal foods world (01.09.1991)
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Effects of altitude above sea level on the cooking time and nutritional value of common beans
Bressani, R. (Institute of Nutrition of Central America and Panama, Guatemala (Guatemala). Div. of Food and Agricultural Science), Chon, C
Published in Plant foods for human nutrition (Dordrecht) (01.01.1996)
Published in Plant foods for human nutrition (Dordrecht) (01.01.1996)
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Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality
Bressani, R. (Instituto de Nutricion de Centro Americal y Panama, Apartado Postal Guatemala, Guatemala), Sanchez-Marroquin, A, Morales, E
Published in Food reviews international (1992)
Published in Food reviews international (1992)
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