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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno

Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno

Noemi Amellalli Sánchez-MendozaEscuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, MéxicoView further author information
,
Jorge Carlos Ruiz-RuizDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Mérida, Mérida, Yucatán, MéxicoView further author information
,
Gloria Dávila-OrtizEscuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, MéxicoView further author information
&
Cristian Jiménez-MartínezEscuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, MéxicoCorrespondence[email protected]
View further author information
Pages 400-408 | Received 07 Sep 2016, Accepted 19 Jan 2017, Published online: 26 Apr 2017

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