The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties

Author:

Rodr�guez Mario Enrique,Yanez Jos� Martin,Cruz-Orea Alfredo,Alvarado-Gil Juan Jos�,Zelaya-Angel Orlando,Sanchez- Sinencio Feliciano,Vargas Helion,Dios Figueroa Juan,Mart�nez Bustos Fernando,Luz Mart�nez-Montes Jos�,Gonz�lez-Hern�ndez Jes�s,Moura Miranda Luiz Carlos

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference13 articles.

1. Paredes-L�pez O, Saharopulus ME (1982) J Food Technol Tech 17:687?693

2. Kham MN, DasRosiers MC, Rooney LW, Morgan RG, Sweatt VE (1982) Cereal Chem 59:279?284

3. G�mrd HM, Lee KJ, McDonough CM, Wansika DR, Rooney WL (1992) Cereal Chem 69:275?279

4. Robles RR, Murray ED, Paredes-Lopez O (1988) Int J Food Tech 23:91?98

5. Trejo-Gonz�lez A, Morales A, Wild-Altamirano C (1982) In: Feeney RE, Whitaker YR (eds) Advances in Chemistry Series 198. American Chemical Society, Washington D.C., p. 145

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