Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

This study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn...

Disgrifiad llawn

Manylion Llyfryddiaeth

Cyhoeddwyd yn:	Ciência e Tecnologia de Alimentos
Prif Awduron:	Karla Yuritzi AMADOR-RODRÍGUEZ, Fernando MARTÍNEZ-BUSTOS, Laura Eugenia PÉREZ-CABRERA, Francisco Aníbal POSADAS-DEL-RÍO, Norma Angélica CHÁVEZ-VELA, Ma. Lorena SANDOVAL-CARDOSO, Fidel GUEVARA-LARA
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Pynciau:	Agrociencias
Mynediad Ar-lein:	https://www.redalyc.org/articulo.oa?id=395942248009
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!