Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditi...

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Detalles Bibliográficos
Autores principales: Enríquez-Castro, Carlos Martín, Torres-Chávez, Patricia Isabel, Ramírez-Wong, Benjamín, Quintero-Ramos, Armando, Ledesma-Osuna, Ana Irene, López-Cervantes, Jaime, Gerardo-Rodríguez, Jesús Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7204188/
https://www.ncbi.nlm.nih.gov/pubmed/32399476
http://dx.doi.org/10.1155/2020/5927670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7204188/
https://www.ncbi.nlm.nih.gov/pubmed/32399476
http://dx.doi.org/10.1155/2020/5927670

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