The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas-Reference-Cited by-同舟云学术

The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

Published:2006-08 Issue:7 Volume:41 Page:727-736
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Milán-Carrillo Jorge,Gutiérrez-Dorado Roberto,Perales-Sánchez Janitzio Xiomara Karina,Cuevas-Rodríguez Edith Oliva,Ramírez-Wong Benjamin,Reyes-Moreno Cuauhtémocc

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00997.x/fullpdf

Reference30 articles.

1. Characteristics of tortillas prepared from dry extruded masa flour added with maize pericarp;Arámbula;Journal of Food Science,2002

2. Extruded corn flour as an alternative to lime treated corn flour for tortilla preparation;Bazúa;Journal of Food Science,1979

3. Chemistry, technology and nutritional value of maize tortillas;Bressani;Food Research International,1990

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