Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el Departamento del Cauca, Colombia

Objective. Ten typical recipes from southwestern Colombia were evaluated at CIAT in Palmira, Colombia between 2008 and 2009. Material and Methods. The recipes were prepared in a traditional manner, using quality protein maize (QPM, with more tryptophan and lysine) or common maize (CM); each of these...

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Bibliographic Details

Main Authors:	Imbachí Narváez, P.C., Gutiérrez, D., Ortíz, D.A., Pachón, Helena
Format:	Journal Article
Language:	Español
Published:	2010
Subjects:	zea mays maize protein quality nutritive value food fortification baking characteristics tryptophan maíz calidad proteica valor nutritivo fortificación de alimentos características de la coccion triptofano
Online Access:	https://hdl.handle.net/10568/44311