Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish

Author:

Dorantes-Campuzano M.F.,Cabrera-Ramírez A.H.,Rodríguez-García M.E.,Palacios-Rojas N.,Preciado-Ortíz R.E.,Luzardo-Ocampo I.,Gaytán Martínez M.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Reference31 articles.

1. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;Cervantes-Ramírez;Carbohydrate Polymers,2020

2. Characterization of Modified tapioca starch in atmospheric Argon plasma under diverse humidity by FTIR Spectroscopy;Deeyai;Chinese Physics Letters,2012

3. Methodologies for increasing the resistant starch content of food starches: A review;Dupuis;Comprehensive Reviews in Food Science and Food Safety,2014

4. An update of different nixtamalization technologies, and its effects on chemical composition and nutritional value of corn tortillas;Escalante-Aburto;Food Reviews International,2020

5. FAOSTAST (2021). Food balance sheets, 2021. Available on: https://www.fao.org/faostat/en/#data/FBS (accessed on 11 October 2021)

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