Thermal properties of maize masa and tortillas with different components from maize grains, and additives

Journal of Food Engineering

Volumn 80, Issue 1, 2007, Pages 55-60

  Arambula Villa G ^a   Gutierrez Arias E ^a   Moreno Martinez E ^b  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Lipids; Maize tortillas; Nixtamalization; Pericarp; Xanthan

Indexed keywords

ADDITIVES; GRAIN (AGRICULTURAL PRODUCT); LIPIDS; SPECIFIC HEAT;

GELATINIZATION; MAIZE MASA AND TORTILLAS; NIXTAMALIZATION; NON-POLAR LIPIDS; PERICARP;

CROPS;

CORN; ENTHALPY; LIPIDS; THERMAL DIFFUSION;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 33751113891     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.004     Document Type: Article

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