QUALITY PARAMETERS OF TORTILLAS FORTIFIED WITH SOY AND CHEESE

[1] [Anonymous], 1970, OFFICIAL METHODS ANA

[2] BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x

[3] CANTOR SIDNEY M., 1967, CEREAL SCI TODAY, V12, P443

[4] YAM (DIOSCOREA SPP) FLOUR FORTIFICATION WITH SOY FLOUR [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (03) : 821 - 823

[5] DELVALLE FR, 1974, J FOOD SCI, V39, P244

[6] INGLETT GE, 1970, CORN CULTURE PROCESS

[7] KAKADE ML, 1974, CEREAL CHEM, V51, P376

[8] DETERMINATION OF AVAILABLE LYSINE IN PROTEINS [J]. ANALYTICAL BIOCHEMISTRY, 1969, 27 (02) : 273 - &

[9] LARMOND E, 1970, 1284 CAN DEP AGR PUB

[10] LITTLE TM, 1972, STATISTICAL METHODS

[1] [Anonymous], 1970, OFFICIAL METHODS ANA

[2] BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x

[3] CANTOR SIDNEY M., 1967, CEREAL SCI TODAY, V12, P443

[4] YAM (DIOSCOREA SPP) FLOUR FORTIFICATION WITH SOY FLOUR [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (03) : 821 - 823

[5] DELVALLE FR, 1974, J FOOD SCI, V39, P244

[6] INGLETT GE, 1970, CORN CULTURE PROCESS

[7] KAKADE ML, 1974, CEREAL CHEM, V51, P376

[8] DETERMINATION OF AVAILABLE LYSINE IN PROTEINS [J]. ANALYTICAL BIOCHEMISTRY, 1969, 27 (02) : 273 - &

[9] LARMOND E, 1970, 1284 CAN DEP AGR PUB

[10] LITTLE TM, 1972, STATISTICAL METHODS