Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the depolymerization of ferulated arabinoxylans

L. C. Platt-Lucero, B. Ramírez-Wong, E. Carvajal-Millan, P. I. Torres-Chávez, I. Morales-Rosas, S. L. López-Mazón, G. I. Tapia-Ayala

Research output: Contribution to journalArticleResearchpeer-review

1 Citation (Scopus)
Original languageAmerican English
Pages (from-to)84-89
Number of pages6
JournalCYTA - Journal of Food
DOIs
StatePublished - 11 Jul 2013

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Depolymerization
ferulic acid
Water absorption
Molecular weight distribution
Acids
Polysaccharides
Lime
Moisture
Textures
Cells
Water
arabinoxylan
Sensory analysis

Cite this

Platt-Lucero, L. C. ; Ramírez-Wong, B. ; Carvajal-Millan, E. ; Torres-Chávez, P. I. ; Morales-Rosas, I. ; López-Mazón, S. L. ; Tapia-Ayala, G. I. / Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the depolymerization of ferulated arabinoxylans. In: CYTA - Journal of Food. 2013 ; pp. 84-89.
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title = "Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the depolymerization of ferulated arabinoxylans",
author = "Platt-Lucero, {L. C.} and B. Ram{\'i}rez-Wong and E. Carvajal-Millan and Torres-Ch{\'a}vez, {P. I.} and I. Morales-Rosas and L{\'o}pez-Maz{\'o}n, {S. L.} and Tapia-Ayala, {G. I.}",
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doi = "10.1080/19476337.2013.784364",
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Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the depolymerization of ferulated arabinoxylans. / Platt-Lucero, L. C.; Ramírez-Wong, B.; Carvajal-Millan, E.; Torres-Chávez, P. I.; Morales-Rosas, I.; López-Mazón, S. L.; Tapia-Ayala, G. I.

In: CYTA - Journal of Food, 11.07.2013, p. 84-89.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

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AU - Platt-Lucero, L. C.

AU - Ramírez-Wong, B.

AU - Carvajal-Millan, E.

AU - Torres-Chávez, P. I.

AU - Morales-Rosas, I.

AU - López-Mazón, S. L.

AU - Tapia-Ayala, G. I.

PY - 2013/7/11

Y1 - 2013/7/11

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JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

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