Impact of different alkaline-heating processes on technological and nutritional properties of maize tortillas

Journal of Food and Nutrition Research

Volumn 53, Issue 1, 2014, Pages 60-70

  Méndez Albores, Abraham ^a   Zamora Rodríguez, Damián ^a   Arámbula Villa, Gerónimo ^b   Vázquez Durán, Alma ^c   Moreno Martínez, Ernesto ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

Author keywords

Alkaline heating processes; Maize; Nutritional properties; Technological properties; Tortillas

Indexed keywords

EID: 84904997591     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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