Effects of Tempering Time, Ca(OH)2Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour-Reference-Cited by-同舟云学术

Effects of Tempering Time, Ca(OH)2Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Published:2017-03 Issue:2 Volume:94 Page:230-236
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Contreras-Jiménez Brenda¹,Gaytán-Martínez Marcela²,Morales-Sánchez Eduardo¹,Figueroa-Cardenas Juan de Dios³,Pless Reynaldo¹,González-Jasso Eva¹,Méndez-Montealvo Guadalupe¹,Velazquez Gonzalo¹

Affiliation:

1. Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Querétaro, C.P. 76090, Mexico.

2. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro, Querétaro, C.P. 76000, Mexico.

3. Cinvestav-IPN, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Santiago de Querétaro, Querétaro, C.P. 76230, Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-03-16-0058-R

Reference27 articles.

1. AACC International. AACC International. Approved Methods of Analysis, 11th Ed. Method 61-02.01. Determination of the pasting properties of rice with the Rapid Visco Analyser. Approved October 15, 1997. http://dx.doi.org/10.1094/AACCIntMethod-61-02.01. Available online only. AACC International: St. Paul, MN.

2. Chemical and nutritional changes in foods during extrusion

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