Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration-Reference-Cited by-同舟云学术

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Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration

Published:2011-09 Issue:1 Volume:106 Page:60-64
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fernández-Muñoz J.L.,Acosta-Osorio A.A.,Gruintal-Santos M.A.,Zelaya-Angel O.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Approved methods 08-01 30-25 and 46-13;AACC,2000

2. Official Methods of Analysis of AOAC International;AOAC,2000

3. Gelatinization of waxy, normal and high amylase corn starches;Aytunga Arık Kibar;GIDA,2010

4. Diffusion of water in kernels of corn and sorghum;Fan;Cereal Chem.,1963

5. Changes in nixtamalized corn flour dependent postcooking steeping time;Fernández-Muñoz;Cereal Chem.,2002

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2. Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties;Frontiers in Nutrition;2023-02-09

3. Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network;Journal of Food Measurement and Characterization;2022-04-21

4. The potential for developing local corn from East Nusa Tenggara as raw material for indigenous cuisine and processed products: A mini-review;IOP Conference Series: Earth and Environmental Science;2021-11-01

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