Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.12.041
Abstract: The viscoelastic characteristics of nixtamalized corn masa were assessed by the dynamic oscillatory test. Masa samples were prepared with flours obtained by nixtamalization with different calcium sources: Ca(OH)2 (traditional), wood ashes (classic), CaCO3 (ecological), CaSO4… read more here.
Keywords: different calcium; flours obtained; obtained nixtamalization; masa ... See more keywords