Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas

Journal of Food Processing and Preservation

Volumn 41, Issue 5, 2017, Pages

  Pena Reyes R A ^a   Ramirez Romero G A ^a   Fernandez Perrino F J ^a   Cruz Guerrero, A E ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION IN LIQUIDS; INDUSTRIAL RESEARCH; PROCESSING; TEMPERATURE;

COMMERCIAL PRODUCTS; COOKING TEMPERATURES; INDUSTRIAL PRODUCTION; LOW TEMPERATURES; NIXTAMALIZATION; PROCESSING TEMPERATURE; TEXTURAL PROPERTIES; WATER DIFFUSION COEFFICIENTS;

HYDRATION;

EID: 84995407426     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13136     Document Type: Article

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