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Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs an...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Chel-Guerrero, Luis, Parra-Pérez, Joaquin, Betancur-Ancona, David, Castellanos-Ruelas, Arturo, Solorza-Feria, Javier
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2014
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486579/
https://ncbi.nlm.nih.gov/pubmed/26139904
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1504-6
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