Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

Authors :: Patricia Isabel Torres-Chávez
María Irene Silvas-García
ArmandoQuintero-Ramos
Carlos Martín Enríquez Castro
Benjamín Ramírez-Wong
Jaime López-Cervantes
Ana Irene Ledezma-Osuna
Source :: Extrusion of Metals, Polymers and Food Products
Publication Year :: 2018
Publisher :: InTech, 2018.

Subjects :: 0106 biological sciences
Starch
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Rheology
Nixtamalization
010608 biotechnology
Corn flour
Extrusion
Food science
GeneralLiterature_REFERENCE(e.g.,dictionaries,encyclopedias,glossaries)

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