Physicochemical, morphological, and pasting properties of nixtamalized flours from quality protein maize and its particle distribution

► Nixtamalization process was used to prepare corn flour. ► The lime added in the process significantly increases the calcium content. ► The development of the viscosity profile of the flour is a function of particle size. ► Functionality and versatility of the products depends on the particle size and viscosity. ► Characterization allowing standardize the quality and optimize the process.