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 …

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

Nowadays, in Mexico and Latin America, calcium content in the diet is a very important
issue. This fact is critical since research studies have shown a relationship between …

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 …

Industrial production of maize dough does not follow traditional nixtamalization conditions in
Mexico. Industrial nixtamalization is used for the production of nixtamalized corn flours …

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 …

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

This research aimed to prepare instant flour from malted and raw (un-malted) corn flours
nixtamalized by the extrusion process and evaluate the effect on the physicochemical …

High-energy milling (HEM) was used to produce nixtamalized corn flours, the traditional
nixtamalization process was used as a control. Four creole grains were stone-milled …

Chemical composition, water absorption capacity (WAC), water absorption index (WAI),
water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were …