Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 578-586

  Sánchez Madrigal, Miguel Ángel ^a   Meléndez Pizarro, Carmen O ^a   Martínez Bustos, Fernando ^b   Ruiz Gutiérrez, Martha G ^a   Quintero Ramos, Armando ^a   Márquez Meléndez, Rubén ^a   Lardizábal Gutiérrez, Daniel ^c   Campos Venegas, Karla ^c  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

Author keywords

Blue maize; Calcium hydroxide; Calcium lactate; Extrusion; Nixtamalisation; Rheological properties

Indexed keywords

BLUE MAIZE; CALCIUM LACTATE; MAIZE (ZEA MAYS L.); MICROSCOPIC ANALYSIS; NIXTAMALISATION; RHEOLOGICAL PROPERTY; THERMAL AND RHEOLOGICAL PROPERTIES; WATER ABSORPTION INDEX;

EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); HYDRATED LIME; RHEOLOGY;

CALCIUM;

ZEA MAYS;

EID: 84892476034     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12340     Document Type: Article

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