Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization

Journal of Cereal Science

Volumn 53, Issue 1, 2011, Pages 139-147

  Guzmán, Adriana Quintanar ^a   Jaramillo Flores, María Eugenia ^a   Feria, Javier Solorza ^a   Méndez Montealvo, María Guadalupe ^b   Wang, Ya Jane ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Nixtamal; Protein cooking; Protein calcium interactions; Rheology

Indexed keywords

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 79551630747     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.11.005     Document Type: Article

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