| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403049 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Nixtamalization process was used to prepare corn flour. ⺠The lime added in the process significantly increases the calcium content. ⺠The development of the viscosity profile of the flour is a function of particle size. ⺠Functionality and versatility of the products depends on the particle size and viscosity. ⺠Characterization allowing standardize the quality and optimize the process.
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Authors
MarÃa de los Ángeles Cornejo-Villegas, Elsa Gutiérrez-Cortez, Isela Rojas-Molina, Alicia Del Real-López, MarÃa de la Luz Zambrano-Zaragoza, Viridiana MartÃnez-Vega, Mario E. RodrÃguez-GarcÃa,