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...
Tallennettuna:
| Julkaisussa: | Ciência e Tecnologia de Alimentos |
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| Päätekijät: | , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| Aiheet: | |
| Linkit: | https://www.redalyc.org/articulo.oa?id=395942248023 |
| Tagit: |
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