Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

Author:

Hernández-Becerra Ezequiel,Gutierrez-Oñate Maria Paulina,Martinez-Soto Gerardo,Vega-Rojas Lineth J.,Acosta-Osorio Andres A.,Contreras-Padilla Margarita,Rodríguez-García Mario E.

Funder

Conacyt-Mexico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference24 articles.

1. E.S. Suhendro, R. McDonough, L.A.W. Waniska, R.D. Yetneberk, Effects of processing conditions and sorghum production on alkaline processed snacks. Cereal Chem. 72(2), 187–193 (1998)

2. FAO-Food and Agriculture Organization of the United Nations. FAOSTAT Statistics Database-Agriculture (Rome, 1995)

3. D.S. Murty, K.A. Kumar, Traditional uses of sorghum and millets, in Sorghum and Millets: Chemistry and Technology. ed by D.A.V. Dendy. (American Association of Cereal Chemists, Inc., St. Paul, 1995)

4. J. Mutisya, C. Sun, S. Rosenquist, Y. Baguma, C. Jansson, Diurnal oscillation of SBE expression in sorghum endosperm. J. Plant Physiol. 166(4), 428–434 (2009)

5. L.J. Sosland, Grain Sorghum: The Other White Grain (World Grain, 1998)

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