Alkaline Processing (Nixtamalization) of White Mexican Corn Hybrids for Tortilla Production: Significance of Corn Physicochemical Characteristics and Process Conditions
- 9 March 2001
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 78 (2), 116-120
- https://doi.org/10.1094/cchem.2001.78.2.116
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Objective Rollability Method for Corn Tortilla Texture MeasurementCereal Chemistry Journal, 1998
- Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA)Journal of Food Science, 1997
- Method to Evaluate Ease of Pericarp Removal on Lime‐Cooked Corn KernelsCrop Science, 1991