Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography

Leslie Denise Chaidez-Laguna, Patricia Torres-Chavez, Benjamin Ramírez-Wong, Enrique Marquez-Ríos, Alma Rosa Islas-Rubio, Elizabeth Carvajal-Millan

Research output: Contribution to journalArticle

10 Scopus citations
Original languageAmerican English
Pages (from-to)351-357
Number of pages7
JournalJournal of Cereal Science
DOIs
StatePublished - 1 May 2016

Fingerprint Dive into the research topics of 'Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography'. Together they form a unique fingerprint.

  • Cite this