In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize-Reference-Cited by-同舟云学术

In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Published:2015-06 Issue: Volume:123 Page:246-255
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Carrera Y.,Utrilla-Coello R.,Bello-Pérez A.,Alvarez-Ramirez J.,Vernon-Carter E.J.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference34 articles.

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4. Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder;Cornejo-Villegas;Journal of Food Engineering,2010

5. Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage;Diaz-Ruiz;Applied and Environmental Microbiology,2003

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