Effect of xylanase on extruded nixtamalized corn flour and tortilla: Physicochemical and rheological characteristics
LC PLATT‐LUCERO… - Journal of Food …, 2013 - Wiley Online Library
Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
Effect of xylanase on extruded nixtamalized corn flour and tortilla: Physicochemical and rheological characteristics
LC Platt-Lucero, B Ramírez-Wong… - Journal of Food …, 2013 - investigadores.unison.mx
Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
Effect of xylanase on extruded nixtamalized corn flour and tortilla: physicochemical and rheological characteristics.
LC Platt-Lucero, B Ramírez-Wong, PI Torres-Chávez… - 2013 - cabidigitallibrary.org
Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS
LC PLATT‐LUCERO, B RAMÍREZ‐WONG… - Journal of Food Process …, 2013 - infona.pl
Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
Effect of xylanase on extruded nixtamalized corn flour and tortilla: Physicochemical and rheological characteristics
LC Platt-Lucero, B Ramírez-Wong… - Journal of Food …, 2013 - investigadores.unison.mx
Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …