Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

Journal of the Science of Food and Agriculture

Volumn 80, Issue 6, 2000, Pages 657-664

  Flores Farías, Rivelino ^a   Martínez Bustos, Fernando ^a   Salinas Moreno, Yolanda ^b   Chang, Yoon Kil ^c   Hernández, Jésus González ^a   Ríos, Elvira ^d  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d Depto Biotecnologia Y Bioing C   (Mexico)

Author keywords

Flours; Maize; Rheological characteristics; Tortillas

Indexed keywords

AMYLOSE; CALCIUM; FLAVOR; FLOUR; FLOW KINETICS; FOOD ADDITIVE; FOOD PROCESSING; MAIZE; MEXICO; PROTEIN CONTENT; QUALITY CONTROL;

EID: 13744265416     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(20000501)80:6<657::AID-JSFA576>3.0.CO;2-J     Document Type: Article

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