Nixtamalized flour from quality protein maize (Zea mays L). Optimization of alkaline processing

Plant Foods for Human Nutrition

Volumn 59, Issue 1, 2004, Pages 35-44

  Milan Carrillo J ^a   Gutierrez Dorado R ^a   Cuevas Rodriguez E O ^a   Garzon Tiznado J A ^a,b   Reyes Moreno, C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Alkaline processing (nixtamalization); Nixtamalized maize flour (NMF); Optimization; Quality protein maize (QPM)

Indexed keywords

CALCIUM DERIVATIVE; CALCIUM OXIDE; OXIDE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COLOR; COOKING; DIGESTION; FLOUR; FOOD HANDLING; GENETICS; MAIZE; METHODOLOGY; NUTRITIONAL VALUE; PH; QUALITY CONTROL; STANDARD; TEMPERATURE; TIME; TRANSGENIC PLANT;

CALCIUM COMPOUNDS; COLOR; COOKERY; DIGESTION; FLOUR; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; OXIDES; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; QUALITY CONTROL; TEMPERATURE; TIME FACTORS; ZEA MAYS;

TETRAGASTRIS BALSAMIFERA; ZEA; ZEA MAYS;

EID: 12944255675     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-004-4306-6     Document Type: Article

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