Effects of starch gelatinisation on the thermal, dielectric and rheological properties of extruded corn masa

Article

Abstract: The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitored

Palabras claves:

Corn masa, Crystallinity, Starch gelatinisation, Thermal diffusivity

Autores:

Alvarado-Gil J.J., Arámbula G.V., Figueroa-Cárdenas J.d.D., González-Hernandez J., Martin Yañez-Limon, Martínez J.L., Sánchez-Sinencio F., Vargas H.

Fuentes:

scopus