This work presents a physicochemical and apparent viscosity characterization of commercial
nixtamalized corn flours (CNCF) added with nopal powder. The chemical proximate analysis …

Commercial nixtamalized corn flours (CNCF) from three industrial plants in Mexico and
traditional nixtamalized corn flour (TNCF) were used to study their particle size distribution …

In the present study it was examined how different nixtamalization conditions applied on
dent and flint corn varieties affect the calcium absorption and pasting properties of corn …

The aim of this study was to compare the physicochemical, rheological, and morphological
characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional …

Corn flour was produced using the traditional nixtamalization process and different steeping
times of 0, 1, 5, 6, 10, 13, and 24h. The flour particle size distribution was then evaluated in …

The aim of this work is to study the physicochemical characterization of commercial instant
corn flour (CICF) and traditional instant corn flour (TICF) prepared with threshed corn. The …

Physicochemical, morphological, and apparent viscosity changes of nixtamalized flours from
quality protein maize (NFQM) were determined in regard to differing particle sizes …

Corn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the
preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour …

The present investigation provides a new method for the nixtamalization process wherein
corn endosperm fractions (corn meal) are treated in an alkaline solution that yields quality …

The potential of cashew apple fiber in enriching wheat flour for production of acceptable
cake was attempted. Wheat and cashew apple fiber composite flours were produced by …