Effect of calcium content in the corn flour on RVA profiles

Journal of Food Engineering

Volumn 102, Issue 1, 2011, Pages 100-103

  Fernandez Munoz J L ^a   Acosta Osorio, A A ^b   Zelaya Angel, O ^c   Rodriguez Garcia M E ^d  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

^d CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

Author keywords

Calcium content; Corn flours; Instant corn flour; Pasting properties; RVA

Indexed keywords

CALCIUM CONTENT; CHARACTERISTIC POINT; CORN FLOUR; CORN KERNELS; INITIAL RATE; MAXIMUM PEAKS; MESH SCREEN; NIXTAMALIZATION; PASTING PROPERTY; PEAK VISCOSITIES; RAPID VISCO ANALYZERS; RVA; SIZE FRACTION; STARCH POLYMERS;

CALCIUM; CURRICULA; GELATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION; STARCH;

VISCOSITY;

ZEA MAYS;

EID: 77956615860     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.013     Document Type: Article

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