Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
Alexandra Rincón‐Aguirre, Juan de Dios Figueroa‐Cárdenas, Benjamin Ramírez‐Wong, María Itria Ibba, Eliel Martínez Cruz
Topics & Concepts
Food scienceChemistryRheologyGliadinCalcium hydroxideCalciumGlutenMaterials scienceComposite materialOrganic chemistryFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems