Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour
LC Platt‐Lucero, B Ramirez‐Wong… - Journal of Texture …, 2010 - Wiley Online Library
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
[PDF][PDF] IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR
LC PLATT-LUCERO, B RAMIREZ-WONG… - Journal of Texture …, 2010 - researchgate.net
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour.
LC Platt-Lucero, B Ramirez-Wong, PI Torres-Chávez… - 2010 - cabidigitallibrary.org
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR
LC PLATT‐LUCERO, B RAMIREZ‐WONG… - Journal of Texture …, 2010 - infona.pl
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
[引用][C] IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR
LC PLATT-LUCERO, B RAMIREZ-WONG… - Journal of texture …, 2010 - pascal-francis.inist.fr
IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING
EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR CNRS Inist Pascal-Francis CNRS …
EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR CNRS Inist Pascal-Francis CNRS …
Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour
LC Platt-Lucero, B Ramirez-Wong… - Journal of Texture …, 2010 - investigadores.unison.mx
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR.
LC PLATT-LUCERO… - Journal of Texture …, 2010 - search.ebscohost.com
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour
LC Platt-Lucero, B Ramirez-Wong… - Journal of Texture …, 2010 - investigadores.unison.mx
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
[PDF][PDF] IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR
LC PLATT-LUCERO, B RAMIREZ-WONG… - Journal of Texture …, 2010 - researchgate.net
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …