Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum
نویسندگان
چکیده
© 2012 Platt-Lucero et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum
منابع مشابه
Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours
Received 16 Dec., 2013 Accepted 06 Feb., 2014 (006237) 1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua – UACH, Chihuahua, Chihuahua, México, e-mail: [email protected]; [email protected] 2 Centro de Investigación y de Estudios Avanzados – CINVESTAV, del IPN, Unidad Querétaro, Querétaro, Querétaro, México *Corresponding author Effect of different calcium sources on the antioxida...
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