Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: Analysis using response surface methodology

Journal of Food Engineering

Volumn 66, Issue 3, 2005, Pages 273-281

  Cortés Gómez, Alicia ^a   Martín Martínez, Eduardo San ^a   Martínez Bustos, Fernando ^b   Vázquez Carrillo, Griselda M ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Blue maize; Calcium hydroxide; Nixtamalization; Tortilla

Indexed keywords

BLUE MAIZES; NIXTAMALIZATIONS; TORTILLAS;

ALKALINITY; BOILING LIQUIDS; FOOD PRESERVATION; FOOD PRODUCTS; HEALTH CARE; HYDRATED LIME; PIGMENTS; SURFACE TREATMENT; THERMAL EFFECTS;

CROPS;

ZEA; ZEA MAYS;

EID: 4944251259     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.03.018     Document Type: Article

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