Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

Author:

Palacios-Pola Gabriela,Perales Rivera Hugo,Figueroa-Cárdenas Juan de Dios,Hernández Estrada Zorba J.

Funder

Secretaría de Educación Pública

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference31 articles.

1. Association of Official Analytical Chemists, Pub. L. No. Moisture (925.09), Crude Protein (954.00), Fat (920.39 and 963.15), Ash (923.03) and Crude Fiber (985.29);AOAC,2005

2. Efecto del tiempo de cocimiento y reposo del grano de maíz nixtamalizado, sobre las características del grano, masa y tortillas;Arámbula-Villa;Arch. Latinoam. Nutr.,2001

3. A maize landscape: ethnicity and agro-biodiversity in Chiapas Mexico;Brush;Agric. Ecosyst. Environ.,2007

4. Tamales texture properties as a function of corn endosperm type;Cruz-Vazquez;International Journal of Gastronomy and Food Science,2019

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

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