Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with tr...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Isela Rojas-Molina, Monsserrat Mendoza-Avila, María de los Ángeles Cornejo-Villegas, Alicia Del Real-López, Eric Rivera-Muñoz, Mario Rodríguez-García, Elsa Gutiérrez-Cortez
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2020-04-01
Цуврал:	Foods
Нөхцлүүд:	nixtamalization corn tortilla flours friability resistant starch refrigeration storage amylose–lipids complexes
Онлайн хандалт:	https://www.mdpi.com/2304-8158/9/4/469
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!