Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol

Article

Abstract: Background and objectives: Nixtamalized maize flours (NMF) are convenient products to obtain an arra

Palabras claves:

MIXOLAB, nixtamalized dough rheology, nixtamalized maize flour, Tortillas, water absorption

Autores:

Cristina M. Rosell, Espinosa-Ramírez J., Pérez-Carrillo E., Serna-Saldivar S.O.

Fuentes:

scopus