Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas-Reference-Cited by-同舟云学术

Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas

Published:2016-10-05 Issue:5 Volume:41 Page:e13136
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Peña-Reyes R.A.¹,Ramírez-Romero G.A.¹,Fernández-Perrino F.J.¹,Cruz-Guerrero A.E.¹

Affiliation:

1. Departamento De Biotecnología; Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186 Col. Vicentina; México D.F. C.P. 09340 México

Funder

National Council of Science and Technology (CONACyT) of Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13136/fullpdf

Reference28 articles.

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4. Evaluación de una metodología para determinar características de textura de tortilla d maíz (Zea mays L.) Arch. Latinoam;Arámbula-Villa;Nutr.,2004

5. A study of diffusion in solids of arbitrary shape, with application to the drying of the wheat grain;Becker;J. Appl. Polym. Sci.,1959

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