Physicochemical Changes of Starch During its Transformation from Corn to Tortilla During the Traditional Nixtamalization Process: From Nano to Micro Analysis Point of View

Author:

Rojas Isela,Nieves-Hernandez María G.,Gutierrez-Cortez Elsa,Barrón-García Oscar Y.,Gaytán-Martínez Marcela,Rodriguez-García Mario E.

Publisher

Elsevier BV

Reference35 articles.

1. Resistant starch: Promise for improving human health;D F Birt;Advances in Nutrition,2013

2. Application of protease and high-intensity ultrasound in corn starch isolation from degermed corn flour;D K Cameron;Cereal Chemistry,2006

3. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;J E Cervantes-Ram�rez;Carbohydrate Polymers,2020

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