Nixtamalization and Extrusion Processes: Effects on Physicochemical, Nutritional, and Nutraceutical Properties in the Processing of Corn Into Tortilla
Corn is a vital cereal produced globally, especially in Mexico and other Latin American countries, where it is a daily dietary staple, primarily consumed in various corn products prepared through nixtamalization. Tortillas are a significant component of the Mexican diet, serving as a major source of...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Wiley
2025-01-01
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| シリーズ: | International Journal of Food Science |
| オンライン･アクセス: | http://dx.doi.org/10.1155/ijfo/6961009 |
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