Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time-Reference-Cited by-同舟云学术

Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time

Published:2002-01 Issue:1 Volume:79 Page:162-166
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Fernández-Muñoz J. L.¹,Rodríguez M. E.¹²,Pless R. C.¹,Martínez-Flores H. E.¹,Leal M.¹,Martinez J. L.³,Baños L.⁴

Affiliation:

1. Thermoelectronic and Optical Properties Laboratories (TOP-Labs), Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del I.P.N., José Siurob 10, Col. Alameda, Querétaro, México. C.P. 76040.

2. Corresponding author: Phone: 52-4-2381141. E-mail: marioga@athena.fata.unam.mx

3. Centro de Investigación en Ciencia Aplicada y Technología Avanzada del I.P.N., Legaria 694, Col. Irrigación, C. P. 11500, Mèxico D.F., Mexico.

4. Instituto de Investigación en Materiales, Universidad Nacional Autónoma de México, Apdo. Postal 70-360, Ciudad Universitaria, C.P. 04410, México, D.F., Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. Effect of Lime on Gelatinization of Corn Flour and Starch

2. Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking

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