Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla-Reference-Cited by-同舟云学术

Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla

Published:2021-07-23 Issue:2 Volume:102 Page:688-695
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Báez‐Aguilar Ángeles M¹,Arámbula‐Villa Gerónimo²^ORCID,Prinyawiwatkul Witoon³^ORCID,López‐Espíndola Mirna¹^ORCID,Ramírez‐Rivera Emmanuel J⁴^ORCID,Contreras‐Oliva Adriana¹^ORCID,Herrera‐Corredor José A¹^ORCID

Affiliation:

1. Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados‐ Campus Córdoba Córdoba Mexico

2. Centro de Investigación y de Estudios Avanzados del I.P.N Unidad Querétaro Querétaro Mexico

3. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA

4. Innovación Agrícola Sustentable Tecnológico Nacional de México/Campus Zongolica Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11399

Reference35 articles.

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2. Food Uses of Lime-Cooked Corn With Emphasis in Tortillas and Snacks

3. Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn Tortilla

4. Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

5. Effect of some preservatives on shelf‐life of corn tortillas obtained from extruded masa;Martínez‐Flores HE;Agrociencia,2004

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