K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
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BIBLIOGRAPHY<br />
g of H 2O/g of dry mater<br />
1.2<br />
1.1<br />
1<br />
0.9<br />
0.8<br />
0.7<br />
0.6<br />
0.5<br />
0.4<br />
0.3<br />
0.2<br />
0.1<br />
0<br />
0 0.1 0.2 0.3 0.4 0.5<br />
Aw<br />
0.6 0.7 0.8 0.9 1<br />
Figure 2. Sorption Isotherm of tejate at 24 °C<br />
Bradford, M.M. 1976. A Rapid and Sensitive Method for the Quantitation of<br />
Microgram Qualities of Protein Utilizing the Principle of Protein Dye Binding.<br />
Analytical Biochem ,72, 248-254.<br />
Bussey, D. M. 2000. Basic Food Microbiology. CRS, Press, New York.<br />
Copeland, R.A. 1994. Methods for protein analysis. Ed Chapman and Hall, New<br />
York.<br />
Cortés, N.M.1999. Composición química de alimentos y bebidas preparados a base<br />
de vegetales del Valle de Tlacolula, Oaxaca. Tesis. Instituto Tecnológico de<br />
Veracruz, Ver, México.<br />
Mahan K, Escott-Stomp S. 1996. Nutrición y Dietoterapia de Krauze. Mc Graw-Hill<br />
Interamericana, México, D.F.<br />
Mendoza, S.I. 2004. Estudio de secado del tejate. Tesis. Instituto Tecnológico de<br />
Oaxaca, Oaxaca, Mex.<br />
Official Methods of Analysis (AOAC). 1990. Fifteenth edition, Arlington, Virginia.<br />
Stone, H., Sidel, J.L. 1985. Sensory Evaluation Practices. Ed. Academic Press INC,<br />
Orlando Florida.<br />
http://www.salud.gob.<strong>mx</strong>/nom147ssa16.html<br />
http://www.salud.gob.<strong>mx</strong>/unidades/cdi/nom/186ssa12.html
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