Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with B-glucans
Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β...
Uloženo v:
| Vydáno v: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395942248023 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|