Selective Nixtamalization of Fractions of Maize Grain (Zea mays L.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology
- 15 January 2003
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 80 (1), 13-19
- https://doi.org/10.1094/cchem.2003.80.1.13
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping TimeCereal Chemistry Journal, 2002
- Kinetic Approach to Nixtamalization of Corn PericarpCereal Chemistry Journal, 2001
- Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillasJournal of the Science of Food and Agriculture, 2000
- Editorial: From field to forkJournal of the Science of Food and Agriculture, 2000
- Tortillas from Extruded Masa as Related to Corn Genotype and Milling ProcessJournal of Food Science, 1998
- Effect of Lime on Gelatinization of Corn Flour and StarchCereal Chemistry Journal, 1997
- Effect of Molar Substitution (MS) on Calcium Binding by Hydroxypropyl Rice StarchesStarch ‐ Stärke, 1992
- Nixtamalisation of maize (Zea maysL) using a single screw cook‐extrusion process on lime‐treated gritsJournal of the Science of Food and Agriculture, 1992
- TORTILLA-MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURSJournal of Food Science, 1980
- DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOURJournal of Food Science, 1977