Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno

Noemi Amellalli Sánchez-Mendoza; Jorge Carlos Ruiz-Ruiz; G. Dávila-Ortiz; C. Jiménez-Martínez

doi:10.1080/19476337.2017.1286522

Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno

Noemi Amellalli Sánchez-Mendoza, Jorge Carlos Ruiz-Ruiz, G. Dávila-Ortiz, C. Jiménez-Martínez

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Original language	Undefined/Unknown
Pages (from-to)	400-408
Number of pages	9
Journal	CYTA - Journal of Food
Volume	15
Issue number	3
DOIs	https://doi.org/10.1080/19476337.2017.1286522
State	Published - 2017

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Sánchez-Mendoza, N. A., Ruiz-Ruiz, J. C., Dávila-Ortiz, G., & Jiménez-Martínez, C. (2017). Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno. CYTA - Journal of Food, 15(3), 400-408. https://doi.org/10.1080/19476337.2017.1286522

Sánchez-Mendoza, Noemi Amellalli ; Ruiz-Ruiz, Jorge Carlos ; Dávila-Ortiz, G. et al. / Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno. In: CYTA - Journal of Food. 2017 ; Vol. 15, No. 3. pp. 400-408.

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Sánchez-Mendoza, NA, Ruiz-Ruiz, JC, Dávila-Ortiz, G & Jiménez-Martínez, C 2017, 'Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno', CYTA - Journal of Food, vol. 15, no. 3, pp. 400-408. https://doi.org/10.1080/19476337.2017.1286522

Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno. / Sánchez-Mendoza, Noemi Amellalli; Ruiz-Ruiz, Jorge Carlos; Dávila-Ortiz, G. et al.
In: CYTA - Journal of Food, Vol. 15, No. 3, 2017, p. 400-408.

Research output: Contribution to journal › Article › peer-review

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AU - Sánchez-Mendoza, Noemi Amellalli

AU - Ruiz-Ruiz, Jorge Carlos

AU - Dávila-Ortiz, G.

AU - Jiménez-Martínez, C.

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Sánchez-Mendoza NA, Ruiz-Ruiz JC, Dávila-Ortiz G , Jiménez-Martínez C. Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno. CYTA - Journal of Food. 2017;15(3):400-408. doi: 10.1080/19476337.2017.1286522

Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno,Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno

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