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Volumn 51, Issue 1, 2001, Pages 86-94

Nixtamalization cooking characteristics of 11 maize varieties;Características de cocción por nixtamalización de once variedades de maíz

Author keywords

Cooking quality; Maize varieties; Nixtamalization; Tortilla

Indexed keywords

ARTICLE; COOKING; FLOUR; FOOD HANDLING; HARDNESS; HEAT; HUMIDITY; MAIZE; METHODOLOGY; SPECIES DIFFERENCE; STANDARD;

EID: 0040438564     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (37)

References (17)
  • 1
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    • Bressani R. Chemistry, technology and nutritive value of maize tortillas. Food Reviews International 1990;6: 225-264.
    • (1990) Food Reviews International , vol.6 , pp. 225-264
    • Bressani, R.1
  • 3
    • 0001263188 scopus 로고
    • Characteristics of us and mexican instant maize flour for tortilla and snack preparation
    • Bedolla S and L Rooney. Characteristics of US and Mexican Instant Maize Flour for Tortilla and Snack preparation. Cereal Foods World 1984;29:732-735.
    • (1984) Cereal Foods World , vol.29 , pp. 732-735
    • Bedolla, S.1    Rooney, L.2
  • 5
    • 1842410167 scopus 로고    scopus 로고
    • Corn alkaline cooking properties related to grain characteristics and viscosity (RUA)
    • Almeida-Domínguez HD, EL Suhendro and LW Rooney. Corn alkaline cooking properties related to grain characteristics and viscosity (RUA). J Food Sci 1997;62: 516-519, 523.
    • (1997) J Food Sci , vol.62 , pp. 516-519
    • Almeida-Domínguez, H.D.1    Suhendro, E.L.2    Rooney, L.W.3
  • 7
    • 0000479504 scopus 로고
    • Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods
    • Bedolla S, MG de Palacios, LW Rooney, KC Diehl and MN Khan. Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods. Cereal Chem 1983;60:263-268.
    • (1983) Cereal Chem , vol.60 , pp. 263-268
    • Bedolla, S.1    De Palacios, M.G.2    Rooney, L.W.3    Diehl, K.C.4    Khan, M.N.5
  • 8
    • 0004202155 scopus 로고
    • Washington, D.C.
    • th Ed. 1984. Washington, D.C.
    • (1984) th Ed.
  • 11
    • 0001342911 scopus 로고
    • Distribution of phytate and nutritionally important elements among the morphological components of cereal grains
    • O'Dell BL, AR. de Boland and SR. Koirtyohann. Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J Agric Food Chem 1972;20: 718-721.
    • (1972) J Agric Food Chem , vol.20 , pp. 718-721
    • O'Dell, B.L.1    De Boland, A.R.2    Koirtyohann, S.R.3
  • 12
    • 0011258385 scopus 로고
    • The maize germ: Its role as a contributing factor to protein quantity and quality
    • Bjarnason M and WG Palmer. The maize germ: its role as a contributing factor to protein quantity and quality. Z. Pflanzenzucht 1972;68: 83-89.
    • (1972) Z. Pflanzenzucht , vol.68 , pp. 83-89
    • Bjarnason, M.1    Palmer, W.G.2
  • 13
    • 0029678005 scopus 로고    scopus 로고
    • Effects of altitude above sea lelvel on the cooking time and nutritional value of common beans
    • Bressani R and C Chon. Effects of altitude above sea lelvel on the cooking time and nutritional value of common beans. Plant Foods for Human Nutrition 1996;49: 53-61.
    • (1996) Plant Foods for Human Nutrition , vol.49 , pp. 53-61
    • Bressani, R.1    Chon, C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.