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CyTA - Journal of Food Volume 12, 2014 - Issue 3
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Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura

Functional properties of extruded corn flour obtained at low temperature

B. Contreras-JiménezCentro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, MéxicoCorrespondence[email protected] [email protected]
,
E. Morales-SánchezCentro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, México
,
M.L. Reyes-VegaCentro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, México;Departamento de Investigación en Alimentos de la Facultad de Ciencias Químicas, UAC, Saltillo, México
&
M. Gaytán-MartínezPrograma de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro. Centro Universitario Cerro de las Campanas s/n Col. Centro. Querétaro, México
Pages 263-270 | Received 18 Jun 2013, Accepted 31 Aug 2013, Published online: 05 Dec 2013

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