Effect of processing procedure on the formation of resistant starch in tamales-Reference-Cited by-同舟云学术

Effect of processing procedure on the formation of resistant starch in tamales

Published:2016-06-02 Issue:11-12 Volume:68 Page:1121-1128
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

de Dios Figueroa-Cárdenas Juan¹,Véles-Medina José Juan¹,Esquivel-Martínez Anaid Michelle²,Mariscal-Moreno Rosa María¹,Santiago-Ramos David³,Hernández-Estrada Zorba Josué⁴

Affiliation:

1. CINVESTAV-Querétaro; Real de Juriquilla; Querétar Mexico

2. Instituto Tecnológico de Durango; Dgo Mexico

3. UAQ; Centro Universitario; Cerro de las Campanas S/N; Querétaro Mexico

4. OSU; Robert M. Kerr Food and Agricultural Products Research and Technology Center; Stillwater Oklahoma USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole;Figueroa;J. Cereal Sci,2013

2. Nickel , G. B. 2009

3. Yuan , C. R. Rudie , N. G. 2001

4. Effect of traditional nixtamalization process on starch annealing and the relation to pozole quality;Figueroa;J. Food Process. Eng,2013

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