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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Ciência e Tecnologia de Alimentos |
|---|---|
| Prif Awduron: | , , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Pynciau: | |
| Mynediad Ar-lein: | https://www.redalyc.org/articulo.oa?id=395942248023 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|