Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and...
Furkejuvvon:
| Váldodahkkit: | , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2022-06-01
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| Ráidu: | Applied Food Research |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2772502222000385 |
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