Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole

Author:

Figueroa Juan de Dios,Véles Medina José Juan,Hernández Landaverde Martín Adelaido,Aragón Cuevas Flavio,Gaytán Martínez Marcela,Chávez Martínez Ezequiel,Palacios Natalia,Willcox Martha

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Cátalogo de Maíces Criollos de Oaxaca;Aragón,2006

2. Calidad Pozolera en Colectas de maíz Cacahuacintle;Bonifacio;Rev. Fitotec. Mex.,2005

3. New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents;Campechano;Int. J. Food Sci. Technol.,2012

4. Physicochemical changes of starch during maize tortilla production;Campus-Baypoli;Starch/Stärke,1999

5. Dudasek, W.E., Kochan, D.A., Zobel, H.F., 1985. Hot-water dispersible starch-surfactatn products, including acid stable and acid and freeze-thaw stable food thickeners. U.S. Patent 4,491,483.

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