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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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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Main Authors: Chel-Guerrero, Luis, Parra-Pérez, Joaquin, Betancur-Ancona, David, Castellanos-Ruelas, Arturo, Solorza-Feria, Javier
Formato: Artigo
Idioma:Inglês
Publicado: Springer India 2014
Assuntos:
Acceso en liña: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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