Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour-Reference-Cited by-同舟云学术

Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa Flour

Published:2008-06-28 Issue:2 Volume:63 Page:338-341
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ARÁMBULA V.G.,FIGUEROA J.D.C.,MARTÍNEZ-BUSTOS F.,ORDORICA F.C.A.,GONZÁLEZ-HERNÁNDEZ J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15737.x/fullpdf

Reference21 articles.

1. AACC. 1983 Approved Methods of the American Association of Cereal Chemists

2. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci. Today,1969

3. Extruder corn flour as an alternative to lime-heated corn flours for tortilla preparation;Bazúa;J. Food Sci,1979

4. Bedolla , S. 1983 Development and characterization of instant tortilla flours from sorghum and corn by infra-red cooking (micronizing) and extrusion cooking Ph. D. Dissertation A&M University, College Station

5. Cooking characteristics of sorghum and corn for tortilla preparation by several methods;Bedolla;Cereal Chem,1983

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch;International Journal of Food Science;2020-01-29

2. Alternative technologies to the traditional nixtamalization process: Review;Trends in Food Science & Technology;2019-03

3. Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour;Extrusion of Metals, Polymers and Food Products;2018-02-28

4. Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas;Journal of Food Science and Technology;2018-01-11

5. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality;Plant Foods for Human Nutrition;2015-06-10