Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas

Cereal Chemistry

Volumn 73, Issue 5, 1996, Pages 593-600

  Rodriguez M E ^a   Yanez Limon M ^a   Alvarado Gil, J J ^a   Vargas, H ^a   Sanchez Sinencio F ^a   Figueroa, J D C ^b   Martinez Bustos F ^b   Martinez Montes J L ^b   Gonzalez Hernandez J ^b   Silva, M D ^c   Miranda, L C M ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c INSTITUTO NACIONAL DE PESQUISAS ESPACIAIS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DIELECTRIC PROPERTIES; HYDRATED LIME; X RAY DIFFRACTION;

ALKALINE COOKING; COOKING PROCESS; CORN TORTILLAS; DIELECTRIC SPECTRA; DIELECTRICS PROPERTY; INFRARED SPECTRUM; RHEOLOGICAL PROPERTY; SPECTRA PROPERTIES; THERMAL SPECTRA; X-RAY TEXTURE MEASUREMENTS;

LIME;

ZEA MAYS;

EID: 10344248147     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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