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

doi:10.1111/j.1745-4603.2010.00252.x

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 journal › Article

25 Scopus citations

Original language	American English
Pages (from-to)	736-755
Number of pages	20
Journal	Journal of Texture Studies
DOIs	https://doi.org/10.1111/j.1745-4603.2010.00252.x
State	Published - 1 Oct 2010

Access to Document

10.1111/j.1745-4603.2010.00252.x

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77957161040&origin=inward

Fingerprint Dive into the research topics of 'Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour'. Together they form a unique fingerprint.

Cite this

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

@article{fcc02d4aae33416984953995cc3cc2c8,

title = "Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour",

author = "Platt-Lucero, {L. C.} and B. Ramirez-Wong and Torres-Ch{\'a}vez, {P. I.} and J. L{\'o}pez-Cervantes and S{\'a}nchez-Machado, {D. I.} and C. Reyes-Moreno and J. Mil{\'a}n-Carrillo and I. Morales-Rosas",

year = "2010",

month = oct,

day = "1",

doi = "10.1111/j.1745-4603.2010.00252.x",

language = "American English",

pages = "736--755",

journal = "Journal of Texture Studies",

issn = "0022-4901",

publisher = "Wiley-Blackwell",

}

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

In: Journal of Texture Studies, 01.10.2010, p. 736-755.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour

AU - Platt-Lucero, L. C.

AU - Ramirez-Wong, B.

AU - Torres-Chávez, P. I.

AU - López-Cervantes, J.

AU - Sánchez-Machado, D. I.

AU - Reyes-Moreno, C.

AU - Milán-Carrillo, J.

AU - Morales-Rosas, I.

PY - 2010/10/1

Y1 - 2010/10/1

U2 - 10.1111/j.1745-4603.2010.00252.x

DO - 10.1111/j.1745-4603.2010.00252.x

M3 - Article

SP - 736

EP - 755

JO - Journal of Texture Studies

JF - Journal of Texture Studies

SN - 0022-4901

ER -