Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Miguel Ángel Sánchez-Madrigal, David Neder-Suárez, Armando Quintero-Ramos, Martha Graciela Ruiz-Gutiérrez, Carmen O. Meléndez-Pizarro, Hilda Amelia Piñón-Castillo, Tomás Galicia-García, Benjamín Ramírez-Wong

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)
Original languageAmerican English
Pages (from-to)552-560
Number of pages9
JournalFood Science and Technology
DOIs
StatePublished - 1 Jan 2015

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tortillas
corn flour
Glucans
Flour
glucans
Zea mays
physicochemical properties
masa
soluble fiber
texture
Water
Cooking
Ice
Freezing
enthalpy
melting
fiber content
Color
dough
functional properties

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Sánchez-Madrigal, M. Á., Neder-Suárez, D., Quintero-Ramos, A., Ruiz-Gutiérrez, M. G., Meléndez-Pizarro, C. O., Piñón-Castillo, H. A., ... Ramírez-Wong, B. (2015). Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. Food Science and Technology, 552-560. https://doi.org/10.1590/1678-457X.6715
Sánchez-Madrigal, Miguel Ángel ; Neder-Suárez, David ; Quintero-Ramos, Armando ; Ruiz-Gutiérrez, Martha Graciela ; Meléndez-Pizarro, Carmen O. ; Piñón-Castillo, Hilda Amelia ; Galicia-García, Tomás ; Ramírez-Wong, Benjamín. / Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. In: Food Science and Technology. 2015 ; pp. 552-560.
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title = "Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans",
author = "S{\'a}nchez-Madrigal, {Miguel {\'A}ngel} and David Neder-Su{\'a}rez and Armando Quintero-Ramos and Ruiz-Guti{\'e}rrez, {Martha Graciela} and Mel{\'e}ndez-Pizarro, {Carmen O.} and Pi{\~n}{\'o}n-Castillo, {Hilda Amelia} and Tom{\'a}s Galicia-Garc{\'i}a and Benjam{\'i}n Ram{\'i}rez-Wong",
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doi = "10.1590/1678-457X.6715",
language = "American English",
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Sánchez-Madrigal, MÁ, Neder-Suárez, D, Quintero-Ramos, A, Ruiz-Gutiérrez, MG, Meléndez-Pizarro, CO, Piñón-Castillo, HA, Galicia-García, T & Ramírez-Wong, B 2015, 'Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans', Food Science and Technology, pp. 552-560. https://doi.org/10.1590/1678-457X.6715

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. / Sánchez-Madrigal, Miguel Ángel; Neder-Suárez, David; Quintero-Ramos, Armando; Ruiz-Gutiérrez, Martha Graciela; Meléndez-Pizarro, Carmen O.; Piñón-Castillo, Hilda Amelia; Galicia-García, Tomás; Ramírez-Wong, Benjamín.

In: Food Science and Technology, 01.01.2015, p. 552-560.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

AU - Sánchez-Madrigal, Miguel Ángel

AU - Neder-Suárez, David

AU - Quintero-Ramos, Armando

AU - Ruiz-Gutiérrez, Martha Graciela

AU - Meléndez-Pizarro, Carmen O.

AU - Piñón-Castillo, Hilda Amelia

AU - Galicia-García, Tomás

AU - Ramírez-Wong, Benjamín

PY - 2015/1/1

Y1 - 2015/1/1

U2 - 10.1590/1678-457X.6715

DO - 10.1590/1678-457X.6715

M3 - Article

SP - 552

EP - 560

JO - Food Science and Technology

JF - Food Science and Technology

SN - 1678-457X

ER -

Sánchez-Madrigal MÁ, Neder-Suárez D, Quintero-Ramos A, Ruiz-Gutiérrez MG, Meléndez-Pizarro CO, Piñón-Castillo HA et al. Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. Food Science and Technology. 2015 Jan 1;552-560. https://doi.org/10.1590/1678-457X.6715