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CyTA - Journal of Food Volume 11, 2013 - Issue sup1: Nixtamalization: From Corn to Tortilla

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Original Articles

Gels of ferulated arabinoxylans extracted from nixtamalized and non-nixtamalized maize bran: rheological and structural characteristics

Gel de arabinoxilanos ferulados de cascarilla de maíz nixtamalizada y no nixtamalizada: características reológicas y estructurales

A.L. Martínez-López Laboratory of Biopolymers, CTAOA

E. Carvajal-Millan Laboratory of Biopolymers, CTAOACorrespondence[email protected]

A. Rascón-Chu Laboratory of Biotechnology, CTAOV. Research Center for Food and Development, CIAD, A. C, Hermosillo, Sonora, 83000, Mexico

J. Márquez-Escalante Laboratory of Biopolymers, CTAOA

K. Martínez-Robinson Laboratory of Biopolymers, CTAOA

Pages 22-28 | Received 28 Sep 2012, Accepted 25 Feb 2013, Published online: 15 May 2013

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https://doi.org/10.1080/19476337.2013.781679

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