Vázquez-Carrillo et al., 2017 - Google Patents
Effects of two different pozole preparation processes on quality variables and pasting properties of processed maize grainVázquez-Carrillo et al., 2017
View PDF- Document ID
- 7083559386506334909
- Author
- Vázquez-Carrillo M
- Santiago-Ramos D
- Domínguez-Rendón E
- Audelo-Benites M
- Publication year
- Publication venue
- Journal of Food Quality
External Links
Snippet
The effects of two different pozole preparation processes, traditional (TP) and industrial (IP), on quality variables, chemical composition, and pasting properties of processed grain of nine maize landraces were evaluated. Nixtamalization and steeping time in TP (~ 15 h) …
- 235000013339 cereals 0 title abstract description 139
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
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