Nixtamalization process affect maize tortillas storage quality
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference26 articles.
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2. Rapid Visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: a review;Balet;Food Anal. Methods,2019
3. Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla;Bello-Perez;J. Cereal. Sci.,2014
4. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla;Calderón-Peralta;J. Food Process. Eng.,2017
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize;International Journal of Gastronomy and Food Science;2024-09
2. Análisis de Tortilla enriquecida para contribuir a la nutrición de consumidores de Pátzcuaro, Michoacán.;Vinculatégica EFAN;2024-05-31
3. Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties;Frontiers in Nutrition;2023-02-09
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