Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters-Reference-Cited by-同舟云学术

Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters

Published:2000-03 Issue:2 Volume:77 Page:254-258
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Sahai D.¹,Surjewan I.¹,Mua J. P.¹,Buendia M. O.¹,Rowe M.¹,Jackson D. S.¹²

Affiliation:

1. Research associates, research technicians, and associate professor, respectively, Cereal/Oilseed Science and Technology Laboratory, Dept. of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919.

2. Corresponding author. Phone: 402-472-2814. Fax: 402-472-1693.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference10 articles.

1. Traditional Maize Processing Techniques in the New World

2. CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION

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