Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa-Reference-Cited by-同舟云学术

Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa

Published:2021-03-12 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Valderrama Bravo María del Carmen¹²^ORCID,Sánchez Lara Miguel Joaquín¹,Contreras Padilla Margarita³,Pahua Ramos María Elena⁴,Jiménez Ambriz Sergio⁵

Affiliation:

1. Departamento de Ingeniería y Tecnología Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico

2. Departamento de Matemáticas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico

3. Centro Académico de Innovación y Desarrollo de Productos. Facultad de Ingeniería Universidad Autónoma de Querétaro Santiago de Querétaro Mexico

4. Departamento de Ciencias Químicas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico

5. Unidad de Investigación de Granos y Semillas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15415

Reference42 articles.

1. Dry milling grain quality changes in Argentinean maize genotypes released from 1965 to 2016

2. Properties of commercial nixtamalized corn flours;Almeida‐Domínguez H. D.;Cereal Foods World,1996

3. A novel, simple, economic and effective method for retarding maize tortilla staling

4. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling

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1. Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa;Journal of Food Processing and Preservation;2021-03-12