Physicochemical properties of masa and corn tortilla made by ohmic heating

African Journal of Biotechnology

Volumn 10, Issue 71, 2011, Pages 16028-16036

  Gaytan Martinez M ^a   Figueroa, J D C ^a   Morales Sanchez E ^b   Vazquez Landaverde P A ^b   Martinez Flores H E ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c Facultad de Químico Farmacobiología UMSNH   (Mexico)

Author keywords

Instant corn flour; Masa; Nixtamalization; Ohmic heating; Tortilla

Indexed keywords

ARTICLE; BIOTECHNOLOGY; CONTROLLED STUDY; FLUOR; FOOD; FOOD PROCESSING; FOOD QUALITY; GRAIN; HEATING; MAIZE; MASA; MOISTURE; NONHUMAN; OHMIC HEATING; PARTICLE SIZE; PERICARP; PHYSICAL CHEMISTRY; SHOOT; TEMPERATURE; TORTILLA; VISCOSITY;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 84856508289     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.1820     Document Type: Article

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