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Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas

Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamalized maize flour was prepared and subjected to an a...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Arámbula-Villa, G., Figueroa-Rivera, M. G., Rendón-Villalobos, R., Mendoza-Elos, M., Figueroa-Cárdenas, J. D., Castanedo-Pérez, R., Rodríguez-González, F.
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2018
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5821665/
https://ncbi.nlm.nih.gov/pubmed/29487449
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-3021-x
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