Effect of process variables and sodium alginate on extrusion behavior of nixtamalized corn grit

International Journal of Food Properties

Volumn 7, Issue 2, 2004, Pages 329-340

  Singh, Jaspreet ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Corn; Extrusion; Nixtamalization; Sodium alginate; Tortillas

Indexed keywords

ENERGY UTILIZATION; EXTRUSION; FOOD PROCESSING; FOOD PRODUCTS; MOISTURE; SODIUM COMPOUNDS; TEXTURES; VISCOSITY; WATER ABSORPTION;

CORN; NIXTAMALIZATION; SODIUM ALGINATE; TORTILLAS;

GRAIN (AGRICULTURAL PRODUCT);

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 4043094186     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120030041     Document Type: Article

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