Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties

Ana L. Navarro-Contreras; Carlos F. Chaires-González; Ema C. Rosas-Burgos; Jesús Borboa-Flores; Francisco J. Wong-Corral; Mario O. Cortez-Rocha; Francisco J. Cinco-Moroyoqui

doi:10.1080/10942912.2011.642440

Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties

Ana L. Navarro-Contreras, Carlos F. Chaires-González, Ema C. Rosas-Burgos, Jesús Borboa-Flores, Francisco J. Wong-Corral, Mario O. Cortez-Rocha, Francisco J. Cinco-Moroyoqui

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

6 Scopus citations

Original language	American English
Pages (from-to)	421-432
Number of pages	12
Journal	International Journal of Food Properties
DOIs	https://doi.org/10.1080/10942912.2011.642440
State	Published - 7 Feb 2014

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Navarro-Contreras, A. L., Chaires-González, C. F., Rosas-Burgos, E. C., Borboa-Flores, J., Wong-Corral, F. J., Cortez-Rocha, M. O., & Cinco-Moroyoqui, F. J. (2014). Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties. International Journal of Food Properties, 421-432. https://doi.org/10.1080/10942912.2011.642440

Navarro-Contreras, Ana L. ; Chaires-González, Carlos F. ; Rosas-Burgos, Ema C. ; Borboa-Flores, Jesús ; Wong-Corral, Francisco J. ; Cortez-Rocha, Mario O. ; Cinco-Moroyoqui, Francisco J. / Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties. In: International Journal of Food Properties. 2014 ; pp. 421-432.

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title = "Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties",

author = "Navarro-Contreras, {Ana L.} and Chaires-Gonz{\'a}lez, {Carlos F.} and Rosas-Burgos, {Ema C.} and Jes{\'u}s Borboa-Flores and Wong-Corral, {Francisco J.} and Cortez-Rocha, {Mario O.} and Cinco-Moroyoqui, {Francisco J.}",

year = "2014",

month = feb,

day = "7",

doi = "10.1080/10942912.2011.642440",

language = "American English",

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journal = "International Journal of Food Properties",

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Navarro-Contreras, AL, Chaires-González, CF, Rosas-Burgos, EC , Borboa-Flores, J , Wong-Corral, FJ , Cortez-Rocha, MO & Cinco-Moroyoqui, FJ 2014, 'Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties', International Journal of Food Properties, pp. 421-432. https://doi.org/10.1080/10942912.2011.642440

Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties. / Navarro-Contreras, Ana L.; Chaires-González, Carlos F.; Rosas-Burgos, Ema C.; Borboa-Flores, Jesús ; Wong-Corral, Francisco J.; Cortez-Rocha, Mario O.; Cinco-Moroyoqui, Francisco J.

In: International Journal of Food Properties, 07.02.2014, p. 421-432.

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

TY - JOUR

T1 - Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties

AU - Navarro-Contreras, Ana L.

AU - Chaires-González, Carlos F.

AU - Rosas-Burgos, Ema C.

AU - Borboa-Flores, Jesús

AU - Wong-Corral, Francisco J.

AU - Cortez-Rocha, Mario O.

AU - Cinco-Moroyoqui, Francisco J.

PY - 2014/2/7

Y1 - 2014/2/7

U2 - 10.1080/10942912.2011.642440

DO - 10.1080/10942912.2011.642440

M3 - Article

SP - 421

EP - 432

JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

ER -

Navarro-Contreras AL, Chaires-González CF, Rosas-Burgos EC , Borboa-Flores J , Wong-Corral FJ , Cortez-Rocha MO et al. Comparison of protein and starch content of substituted and complete triticales (X Triticosecale Wittmack): Contribution to functional properties. International Journal of Food Properties. 2014 Feb 7;421-432. https://doi.org/10.1080/10942912.2011.642440