Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Nicolás Alberto Rodríguez-Martínez; María Guadalupe Salazar-García; Benjamín Ramírez-Wong; Alma Rosa Islas-Rubio; Luis Carlos Platt-Lucero; Ignacio Morales-Rosas; Rubén Marquez-Melendez; Fernando Martínez-Bustos

doi:10.1007/s11130-015-0490-9

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Nicolás Alberto Rodríguez-Martínez, María Guadalupe Salazar-García, Benjamín Ramírez-Wong, Alma Rosa Islas-Rubio, Luis Carlos Platt-Lucero, Ignacio Morales-Rosas, Rubén Marquez-Melendez, Fernando Martínez-Bustos

Research output: Contribution to journal › Article

7 Scopus citations

Original language	American English
Pages (from-to)	275-280
Number of pages	6
Journal	Plant Foods for Human Nutrition
DOIs	https://doi.org/10.1007/s11130-015-0490-9
State	Published - 19 Sep 2015

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Rodríguez-Martínez, N. A., Salazar-García, M. G., Ramírez-Wong, B., Islas-Rubio, A. R., Platt-Lucero, L. C., Morales-Rosas, I., Marquez-Melendez, R., & Martínez-Bustos, F. (2015). Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. Plant Foods for Human Nutrition, 275-280. https://doi.org/10.1007/s11130-015-0490-9

Rodríguez-Martínez, Nicolás Alberto ; Salazar-García, María Guadalupe ; Ramírez-Wong, Benjamín ; Islas-Rubio, Alma Rosa ; Platt-Lucero, Luis Carlos ; Morales-Rosas, Ignacio ; Marquez-Melendez, Rubén ; Martínez-Bustos, Fernando. / Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. In: Plant Foods for Human Nutrition. 2015 ; pp. 275-280.

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title = "Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality",

author = "Rodr{\'i}guez-Mart{\'i}nez, {Nicol{\'a}s Alberto} and Salazar-Garc{\'i}a, {Mar{\'i}a Guadalupe} and Benjam{\'i}n Ram{\'i}rez-Wong and Islas-Rubio, {Alma Rosa} and Platt-Lucero, {Luis Carlos} and Ignacio Morales-Rosas and Rub{\'e}n Marquez-Melendez and Fernando Mart{\'i}nez-Bustos",

year = "2015",

month = sep,

day = "19",

doi = "10.1007/s11130-015-0490-9",

language = "American English",

pages = "275--280",

journal = "Plant Foods for Human Nutrition",

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Rodríguez-Martínez, NA, Salazar-García, MG , Ramírez-Wong, B, Islas-Rubio, AR, Platt-Lucero, LC, Morales-Rosas, I, Marquez-Melendez, R & Martínez-Bustos, F 2015, 'Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality', Plant Foods for Human Nutrition, pp. 275-280. https://doi.org/10.1007/s11130-015-0490-9

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. / Rodríguez-Martínez, Nicolás Alberto; Salazar-García, María Guadalupe ; Ramírez-Wong, Benjamín; Islas-Rubio, Alma Rosa; Platt-Lucero, Luis Carlos; Morales-Rosas, Ignacio; Marquez-Melendez, Rubén; Martínez-Bustos, Fernando.

In: Plant Foods for Human Nutrition, 19.09.2015, p. 275-280.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

AU - Rodríguez-Martínez, Nicolás Alberto

AU - Salazar-García, María Guadalupe

AU - Ramírez-Wong, Benjamín

AU - Islas-Rubio, Alma Rosa

AU - Platt-Lucero, Luis Carlos

AU - Morales-Rosas, Ignacio

AU - Marquez-Melendez, Rubén

AU - Martínez-Bustos, Fernando

PY - 2015/9/19

Y1 - 2015/9/19

U2 - 10.1007/s11130-015-0490-9

DO - 10.1007/s11130-015-0490-9

M3 - Article

SP - 275

EP - 280

JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

SN - 0921-9668

ER -