Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses
Johanan Espinosa‐Ramírez, Julián de la Rosa Millán, Esther Pérez‐Carrillo, Sergio O. Serna‐Saldívar
Topics & Concepts
Food scienceStarchCrystallinityAmyloseMathematicsChemistryMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion