Physicochemical properties of nixtamalized corn flours with and without germ
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- 作者：Lineth J. Vega Rojasa ; Isela Rojas Molinab ; jirojasmolina@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Elsa Gutié ; rrez Cortezc ; d ; Natalia Rincó ; n Londoñ ; oe ; André ; s A. Acosta Osoriof ; Alicia Del Real Ló ; pezg ; Mario E. Rodrí ; guez Garcí ; ae ; marioga@fata.unam.mx" class="auth_mail" title="E-mail the corresponding author ; mariorodga@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Calcium ; Fatty acids ; Germ ; Nixtamalization process
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：490-497
- 全文大小：2768 K
文摘
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Pasting properties of corn starch are strongly influenced by the present of fat and protein.
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Nixtamalization produce changes in the fatty acids the germ.
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Calcium content in the germen is formed in part by calcium carbonate.