Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization Process
- 15 January 2004
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 81 (1), 65-69
- https://doi.org/10.1094/cchem.2004.81.1.65
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- A Radioisotopic Study of the Entry of Calcium Ion into the Maize Kernel During NixtamalizationCereal Chemistry Journal, 2002
- Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping TimeCereal Chemistry Journal, 2002
- Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation processJournal of the Science of Food and Agriculture, 2001
- Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing ParametersCereal Chemistry Journal, 2000
- Effect of Lime on Gelatinization of Corn Flour and StarchCereal Chemistry Journal, 1997
- The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological propertiesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Modifications of the dielectric and thermal properties of vulcanized natural rubber due to iodine dopingPhysical Review B, 1994
- Scanning electronmicroscopy studies of limed corn kernels for tortilla makingInternational Journal of Food Science & Technology, 1982
- Traditional Maize Processing Techniques in the New WorldScience, 1974