Effect of nixtamalization on morphological and rheological characteristics of maize starch-Reference-Cited by-同舟云学术

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Effect of nixtamalization on morphological and rheological characteristics of maize starch

Published:2008-09 Issue:2 Volume:48 Page:420-425
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Méndez-Montealvo Guadalupe,García-Suárez Francisco J.,Paredes-López Octavio,Bello-Pérez Luis A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. The structure and interactions of starch with food constituents;Biliaderis;Canadian Journal of Physiology and Pharmacology,1991

2. Characterization of starch networks by small strain dynamic rheometry;Biliaderis,1992

3. Características de cocción de once variedades de maíz;Billeb de Sinibaldi;Archivos Latinoamericanos de Nutrición,2001

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

5. Starch: physicochemical and functional aspects;Eliasson,1996

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