Tables index

From

Physicochemical, Mechanical, and Structural Properties of the Femur from Rats Fed with Corn Tortillas (Zea mays L.) Prepared with Calcium Sulfate

Ma. Guadalupe Garnica-Romo, Diana Cecilia Maya-Cortés, Juan de Dios Figueroa Cárdenas, José Juan Véles-Medina, Rafael Zamora-Vega, Héctor Eduardo Martínez-Flores

Journal of Food and Nutrition Research. 2023, 11(4), 325-332 doi:10.12691/jfnr-11-4-7
  • Table 1. Chemical composition of experimental diets (Dry basis)
  • Table 2. Food and calcium consumed by rodents during 28 days
  • Table 3. Physical dimensions, mineral content, fracture strength and compressibility tests of the femurs of rats fed with the experimental diets