Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread
Fátima Canelo-Álvarez, Juan de Dios Figueroa‐Cárdenas, Eliel Martínez-Cruz, J.F. Pérez‐Robles, Gerónimo Arámbula‐Villa, Rosa María Mariscal‐Moreno, José Juan Véles Medina
Topics & Concepts
Leavening agentFood scienceChemistryGlutenGluten freeRheologyBread makingVolume (thermodynamics)Zeta potentialAgronomyFermentationChemical engineeringMaterials scienceComposite materialBiologyQuantum mechanicsEngineeringNanoparticlePhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology