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EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS

✍ Scribed by L.C. PLATT-LUCERO; B. RAMÍREZ-WONG; P.I. TORRES-CHÁVEZ; J. LÓPEZ-CERVANTES; D.I. SÁNCHEZ-MACHADO; E. CARVAJAL-MILLAN; F. MARTÍNEZ-BUSTOS; A. QUINTERO-RAMOS; I. MORALES-ROSAS

Book ID
111339539
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
426 KB
Volume
36
Category
Article
ISSN
0145-8876

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Three commercial nixtamalised Mexican maize ¯ours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the