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CyTA - Journal of Food Volume 10, 2012 - Issue 3
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Articles

Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional

Physicochemical, functional, and chemical characterization of nixtamalized corn flour obtained by ohmic heating and traditional process

M. Gaytán-Martínez CICATA del IPN, Unidad Querétaro. Calle Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Querétaro, Qro., Mexico; CINVESTAV del IPN, Unidad Querétaro, Libramiento Norponiente 2000 Fracc. Real de Juriquilla, C.P. 76230, Querétaro, Qro., MexicoCorrespondence[email protected]
,
J.D.C. Figueroa CINVESTAV del IPN, Unidad Querétaro, Libramiento Norponiente 2000 Fracc. Real de Juriquilla, C.P. 76230, Querétaro, Qro., Mexico
,
P.A. Vázquez-Landaverde CICATA del IPN, Unidad Querétaro. Calle Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Querétaro, Qro., Mexico
,
E. Morales-Sánchez CICATA del IPN, Unidad Querétaro. Calle Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Querétaro, Qro., Mexico
,
H.E. Martínez-Flores Facultad de Quimicofarmacobiología, UMSNH, Tzintzuntzan 173, Col. Matamoros, C.P. 58098, Morelia, Mich., Mexico
&
M.L. Reyes-Vega Departamento de Investigación en Alimentos de la Facultad de Ciencias Químicas, UAC. Blvd.V.Carranza e Ing. José Cárdenas V. s/n. Col. República Ote, C.P. 25280, Saltillo, Coahuila, Mexico
Pages 182-195 | Received 22 Feb 2011, Accepted 14 Jul 2011, Published online: 06 Feb 2012

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