| 000 | 01248nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | IA_Average RTC and RTF calculated for treatments with 10 and 20% HAVN were 1.66 and 1.60 kilograms of tortilla per kilogram of flour, respectively. Average shelf life of 15 days was obtained. The protein content increased by 17.4% in the 40% HAVN mixture, and the crude fiber percentage by 18.8%, while the resistant starch content had a decrease of 28.5% compared to the 100% HMN tortilla due to the decreased HMN. | ||
| 002 | CONTENIDO DE ALMIDON RESISTENTE, PROTEiNA Y FIBRA | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a185837 | ||
| 530 | _aDisponible en PDF | ||
| 650 |
_aCorn flour _9152681 |
||
| 650 |
_aHarina de avena _9156759 |
||
| 650 |
_aHarina de maíz _952713 |
||
| 650 |
_aNixtamalización _981486 |
||
| 650 |
_aNixtamalization _9147913 |
||
| 650 |
_aOatmeal _9160393 |
||
| 650 |
_aTortillas _xContenido de nutrientes _9160394 |
||
| 650 |
_aTortillas _xNutrient content _9160395 |
||
| 700 |
_aBuendía Gonzaléz, María Ofelia, dir. _9147467 |
||
| 700 |
_aMartínez Cruz, Eliel, asesor _9163754 |
||
| 700 |
_aPalacios Rojas, Natalia, asesor _9163755 |
||
| 942 | _cTESIS C67 2015 | ||
| 999 |
_c185837 _d185837 |
||