Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process-Reference-Cited by-同舟云学术

Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process

Published:2007-07 Issue:4 Volume:84 Page:304-312
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Rojas-Molina Isela¹²,Gutierrez-Cortez Elsa³⁴,Palacios-Fonseca Alin¹⁵,Baños Leticia⁶,Pons-Hernandez J. L.⁷,Guzmán-Maldonado S. H.⁷,Pineda-Gomez P.⁸,Rodríguez M. E.¹⁹

Affiliation:

1. Posgrado en Ciencias Químicas, Facultad de Química, Universidad Nacional Autónoma de México, DF, México.

2. Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, Qto, México.

3. Posgrado en Ingeniería, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Qto, México.

4. Facultad de Estudios Superiores, Universidad Nacional Autónoma de México, Cuautitlán, México.

5. Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnologia, Universidad Nacional Autónoma de México, Campus Juriquilla, Qto, C. P. 76230, A. P. 1-1010, C. P. 76000, México.

6. Instituto de Investigación en Materiales, Universidad Nacional Autónoma de México, Ciudad Universitaria, México.

7. Unidad de Biotecnología, Campo Experimental Bajío, INIFAP, Celaya, Celaya, Gjo, México.

8. Universidad Nacional de Colombia y Universidad de Caldas, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Manizales, Caldas, Colombia.

9. Corresponding author. E-mail: marioga@fata.unam.mx

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA)

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