Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
Author:
Affiliation:
1. Department of Nutrition and Dietetics, Health School; Bitlis Eren University; Bitlis Turkey
2. Department of Food Engineering, Faculty of Engineering and Architecture; Yüzüncü Yıl University; Van Turkey
Funder
Yuzuncu Yil University, Scientific Research Project Chairmanship
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12436/fullpdf
Reference17 articles.
1. Effect of lime on gelatinization of corn flour and starch;Bryant;Cereal Chem.,1997
2. Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder;Cornejo-Villegas;J. Food Eng.,2010
3. Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole;Dios Figueroa;J. Cereal Sci.,2013
4. Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn;Fernández-Muñoz;J. Food Eng.,2006
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