Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process-Reference-Cited by-同舟云学术

Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

Author:

Martínez-Bustos F,Martínez-Flores H E,Sanmartín-Martínez E,Sánchez-Sinencio F,Chang Y K,Barrera-Arellano D,Rios E

Funder

National Council of Science and Technology (CONACYT), Mexico

Publisher

Wiley

Subject

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

Reference29 articles.

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3. A comparative study of protein changes in normal and quality protein corn during tortilla making;Ortega;Cereal Chem,1986

4. Effect of tortilla production on protein in sorghum and maize;Vivas;Cereal Chem,1987

5. Pflugfelder R L Dry matter distribution in commercial alkaline cooking processes for production of tortilla and snack foods PhD Dissertation 1986

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