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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Hlavní autoři:	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
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-04-01
Edice:	Foods
Témata:	nixtamalization corn tortilla flours friability resistant starch refrigeration storage amylose–lipids complexes
On-line přístup:	https://www.mdpi.com/2304-8158/9/4/469
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