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The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling
Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared...
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| 出版年: | Molecules |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6600573/ https://ncbi.nlm.nih.gov/pubmed/31174262 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24112137 |
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