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pro vyhledávání: '"María Elena Pahua Ramos"'
Autor:
María Elena Pahua Ramos, Sergio Jiménez Ambriz, Margarita Contreras Padilla, María del Carmen Valderrama Bravo, Miguel Joaquín Sánchez Lara
Publikováno v:
Journal of Food Processing and Preservation. 45
Nixtamalization process conditions such as grinding and drying increases stiffness in the starch; consequently, swollen capacity, water binding capacity, and water solubility index decrease. These affect cohesion characteristics, flow behavior, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6b1a02a3b40fb4be39336dda4c8578
https://doi.org/10.1111/jfpp.15415
https://doi.org/10.1111/jfpp.15415
