Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking-Reference-Cited by-同舟云学术

Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Published:2018-07-20 Issue:8 Volume:83 Page:2167-2175
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Iribe-Salazar Rosalina¹,Gutiérrez-Dorado Roberto¹²^ORCID,Ríos-Iribe Érika²,Carrazco-Escalante Marco¹,Vázquez-López Yessica¹,Hernández-Calderón Óscar³,Caro-Corrales José¹²^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos; Facultad de Ciencias Químico-Biológicas; Univ. Autónoma de Sinaloa; Apdo. Postal 1354, C.P. 80000 Culiacán Sinaloa México

2. Programa Regional de Posgrado en Biotecnología; Facultad de Ciencias Químico-Biológicas; Univ. Autónoma de Sinaloa; Apdo. Postal 1354, C.P. 80000 Culiacán Sinaloa México

3. Dept. de Ingeniería Química; Facultad de Ciencias Químico-Biológicas; Univ. Autónoma de Sinaloa; Apdo. Postal 1354, C.P. 80000 Culiacán Sinaloa México

Funder

Programa de Fomento y Apoyo a Proyectos de Investigación

Universidad Autónoma de Sinaloa

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14278/fullpdf

Reference26 articles.

1. Mathematical modeling of impingement drying of corn tortillas;Braud;Journal of Food Engineering,2001

2. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips;la Parra;Journal of Agricultural and Food Chemistry,2007

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