Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour

L. C. Platt-Lucero, B. Ramirez-Wong, P. I. Torres-Chávez, J. López-Cervantes, D. I. Sánchez-Machado, C. Reyes-Moreno, J. Milán-Carrillo, I. Morales-Rosas

Research output: Contribution to journalArticle

25 Scopus citations
Original languageAmerican English
Pages (from-to)736-755
Number of pages20
JournalJournal of Texture Studies
DOIs
StatePublished - 1 Oct 2010

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    Platt-Lucero, L. C., Ramirez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Sánchez-Machado, D. I., Reyes-Moreno, C., Milán-Carrillo, J., & Morales-Rosas, I. (2010). Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour. Journal of Texture Studies, 736-755. https://doi.org/10.1111/j.1745-4603.2010.00252.x