Physicochemical, rheological and structural characteristics of starch in maize tortillas

Plant Foods for Human Nutrition

Volumn 65, Issue 2, 2010, Pages 152-157

  Hernández Uribe, Juan P ^a   Ramos López, Gonzalo ^b   Yee Madeira, Hernani ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Centro de Investigación de Ciencia Aplicada y Tecnología Avanzada   (Mexico)

Author keywords

Dynamic rheology; Molar mass; Physicochemical characteristics; Pigmented maize; Tortilla

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; BREAD; CALORIMETRY; CHEMISTRY; CRYSTALLIZATION; ELASTICITY; FLOW KINETICS; FOOD HANDLING; INFRARED SPECTROSCOPY; MAIZE; METHODOLOGY; PLANT SEED; TEMPERATURE; VISCOSITY; X RAY DIFFRACTION;

AMYLOPECTIN; AMYLOSE; BREAD; CALORIMETRY; CRYSTALLIZATION; ELASTICITY; FOOD HANDLING; RHEOLOGY; SEEDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE; VISCOSITY; X-RAY DIFFRACTION; ZEA MAYS;

ZEA MAYS;

EID: 77953357757     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-010-0165-5     Document Type: Article

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