Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

Author:

Hernández-Uribe Juan P.,Ramos-López Gonzalo,Yee-Madeira Hernani,Bello-Pérez Luis A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference25 articles.

1. Waliszewski KN, Estrada Y, Pardio V (2004) Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage. Plant Foods Hum Nutr 59:51–54

2. Serna-Saldivar SO, Amaya-Guerra CA, Herrera-Macias P, Melesio-Cuellar JL, Preciado-Ortiz RE, Terron-Ibarra AD, Vazquez-Carrillo G (2008) Evaluation of the lime-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico. Plant Foods Hum Nutr 63:119–125

3. Arámbula VG, Barrón AL, Hernández GJ, Moreno ME, Luna BG (2001) Efecto del tiempo de cocimiento y reposo del grano de maíz (Zea mays L.) nixtamalizado, sobre las características fisicoquímicas, reológicas, estructurales y texturales del grano, masa y tortillas de maíz. Arch Latinoam Nutr 51:187–194

4. Gómez MH, Lee JK, McDonough CM, Waniska RD, Rooney LW (1992) Corn starch changes during tortilla and tortilla chip processing. Cereal Chem 69:275–279

5. Wajira SR, Wassinger AB, Jackson DS (2007) Extraction and characterization of starch from alkaline cooked corn masa. Cereal Chem 84:415–422

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