Selective Nixtamalization of Fractions of Maize Grain (Zea maysL.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology-Reference-Cited by-同舟云学术

Selective Nixtamalization of Fractions of Maize Grain (Zea maysL.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology

Published:2003-01 Issue:1 Volume:80 Page:13-19
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Martín-Martínez E. San¹²,Jaime-Fonseca M. R.¹,Martínez-Bustos F.³,Martínez-Montes J. L.¹

Affiliation:

1. CICATA-IPN, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada. Legaria 694, CP 11500, México, DF.

2. Corresponding author. E-mail: sancruz@prodigy.net.mx. Phone/Fax: (52)55-57296300 ext. 67769 / 555575103.

3. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, CP 76001, Querétaro, Qro., Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

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

2. Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time

3. Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

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