Chemical and physicochemical properties of maize starch after industrial nixtamalization

Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 543-550

  Toro Vazquez, J F ^a   Gomez Aldapa C A ^a  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANNEALING; DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; GELATION; GLASS TRANSITION;

'DRY' [; AMYLOSE CONTENT; CALCIUM CONTENT; MAIZE FLOUR; MAIZE STARCH; MELTING EFFECT; NIXTAMALIZATION; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; STORAGE SILOS;

STARCH;

AMYLOSE; CALCIUM; STARCH;

ARTICLE; CHEMICAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; EXTRACTION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; MAIZE; NONHUMAN; PHYSICAL CHEMISTRY; TEMPERATURE DEPENDENCE; WATER CONTENT;

ZEA MAYS;

EID: 0034839714     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.5.543     Document Type: Article

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