Article ID Journal Published Year Pages File Type
6403049 LWT - Food Science and Technology 2013 7 Pages PDF
Abstract
► 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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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