Chemical and physicochemical properties of dried wet masa and dry masa flour-Reference-Cited by-同舟云学术

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Chemical and physicochemical properties of dried wet masa and dry masa flour

Published:2003-03-12 Issue:5 Volume:83 Page:408-412
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bello-Pérez Luis A,Osorio-Díaz Perla,Agama-Acevedo Edith,Solorza-Feria Javier,Toro-Vázquez Jorge F,Paredes-López Octavio

Funder

Consejo Nacional de Ciencia y Tecnología-México

Instituto Politécnico Nacional-México

Publisher

Wiley

Subject

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

Reference12 articles.

1. Physicochemical changes of starch during maize tortilla production;Campus-Baypoli;Starch/Stärke,1999

2. Effects of food additives on storage stability of corn tortillas;Yau;Cereal Foods World,1994

3. Dry corn masa flours for tortilla and snack food production;Gómez;Cereal Foods World,1987

4. Dry matter losses in commercial corn masa production;Pflugfelder;Cereal Chem,1988

5. Perspectives on nixtamalization (alkaline cooking) of maize for tortillas and snacks;Rooney;Cereal Foods World,1999

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1. Effect of nixtamalization of maize and heat treatment of soybean on the nutrient, antinutrient, and mycotoxin levels of maize-soybean-based composite flour;Frontiers in Sustainable Food Systems;2023-10-02

2. Marker-assisted pyramiding of lycopene-ε-cyclase, β-carotene hydroxylase1 and opaque2 genes for development of biofortified maize hybrids;Scientific Reports;2021-06-16

3. Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties;CyTA - Journal of Food;2019-01-01

4. A novel, simple, economic and effective method for retarding maize tortilla staling;Journal of the Science of Food and Agriculture;2018-03-25

5. 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

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