Emerging techniques assisting nixtamalization products and by-products processing: an overview
Author:
Affiliation:
1. Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, Toluca de Lerdo, Mexico
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1798352
Reference116 articles.
1. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
2. Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)
3. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize
4. Fouling strategies and the cleaning system of NF membranes and factors affecting cleaning efficiency
5. Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime
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