Efecto del tiempo de cocimiento y reposo del grano de maíz (Zea mayz L.) nixtamalizado, sobre las características fisicoquímicas, reológicas, estructurales y texturales del grano, masa y tortillas de maíz

Archivos Latinoamericanos de Nutricion

Volumn 51, Issue 2, 2001, Pages 187-194

  Arámbula Villa, Gerónimo ^a   Barrón Ávila, Laura ^a   Gonzalez Hernandez J ^a   Moreno Martínez, Ernesto ^a   Luna Bárcenas, Gabriel ^a  

^a NONE

Author keywords

Corn; Nixtamalization; Tortilla

Indexed keywords

ARTICLE; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD HANDLING; FOOD PRESERVATION; HEAT; MAIZE; QUALITY CONTROL;

FLOUR; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HEAT; QUALITY CONTROL; RHEOLOGY; ZEA MAYS;

EID: 0038462101     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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