Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with tr...

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Detalles Bibliográficos
Autores principales: Rojas-Molina, Isela, Mendoza-Avila, Monsserrat, Cornejo-Villegas, María de los Ángeles, Real-López, Alicia Del, Rivera-Muñoz, Eric, Rodríguez-García, Mario, Gutiérrez-Cortez, Elsa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230948/
https://www.ncbi.nlm.nih.gov/pubmed/32283809
http://dx.doi.org/10.3390/foods9040469

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230948/
https://www.ncbi.nlm.nih.gov/pubmed/32283809
http://dx.doi.org/10.3390/foods9040469

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