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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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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2014
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| Onderwerpen: | |
| Online toegang: | 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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