Effect of nixtamalization on the chemical and functional properties of maize

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 317-324

  Sefa Dedeh, Samuel ^a   Cornelius, Beatrice ^a   Sakyi Dawson, Esther ^a   Afoakwa, Emmanuel Ohene ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Chemical composition; Functional properties; Maize; Nixtamalization

Indexed keywords

CALCIUM OXIDE; VEGETABLE PROTEIN;

ACIDITY; ANALYTIC METHOD; ARTICLE; ASH; CHEMICAL COMPOSITION; COLOR; CONCENTRATION RESPONSE; COOKING; FOOD PROCESSING; MAIZE; MOISTURE; NIXTAMALIZATION; NONHUMAN; PH; PROTEIN CONTENT; VISCOSITY; WATER ABSORPTION;

FRAXINUS; ZEA MAYS;

EID: 1642351835     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.033     Document Type: Article

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