Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch

Carlos Martín Enríquez-Castro; Patricia Isabel Torres-Chávez; Benjamín Ramírez-Wong; Armando Quintero-Ramos; Ana Irene Ledesma-Osuna; Jaime López-Cervantes; Jesús Enrique Gerardo-Rodríguez

doi:10.1155/2020/5927670

Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch

Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong^*, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

^*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revista › Artículo › revisión exhaustiva

4 Citas (Scopus)

Idioma original	Inglés
Número de artículo	5927670
Publicación	International Journal of Food Science
Volumen	2020
DOI	https://doi.org/10.1155/2020/5927670
Estado	Publicada - 1 ene 2020

Acceder al documento

10.1155/2020/5927670

http://www.scopus.com/inward/record.url?scp=85079407674&partnerID=8YFLogxK

Huella Profundice en los temas de investigación de 'Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch'. En conjunto forman una huella única.

Citar esto

Enríquez-Castro, C. M., Torres-Chávez, P. I., Ramírez-Wong, B., Quintero-Ramos, A., Ledesma-Osuna, A. I., López-Cervantes, J., & Gerardo-Rodríguez, J. E. (2020). Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch. International Journal of Food Science, 2020, [5927670]. https://doi.org/10.1155/2020/5927670

Enríquez-Castro, Carlos Martín ; Torres-Chávez, Patricia Isabel ; Ramírez-Wong, Benjamín ; Quintero-Ramos, Armando ; Ledesma-Osuna, Ana Irene ; López-Cervantes, Jaime ; Gerardo-Rodríguez, Jesús Enrique. / Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch. En: International Journal of Food Science. 2020 ; Vol. 2020.

@article{6435c883fd024bd9aeec1428351894ba,

title = "Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch",

author = "Enr{\'i}quez-Castro, {Carlos Mart{\'i}n} and Torres-Ch{\'a}vez, {Patricia Isabel} and Benjam{\'i}n Ram{\'i}rez-Wong and Armando Quintero-Ramos and Ledesma-Osuna, {Ana Irene} and Jaime L{\'o}pez-Cervantes and Gerardo-Rodr{\'i}guez, {Jes{\'u}s Enrique}",

year = "2020",

month = jan,

day = "1",

doi = "10.1155/2020/5927670",

language = "Ingl{\'e}s",

volume = "2020",

journal = "International Journal of Food Science",

issn = "2356-7015",

publisher = "Hindawi Limited",

}

Enríquez-Castro, CM, Torres-Chávez, PI, Ramírez-Wong, B, Quintero-Ramos, A, Ledesma-Osuna, AI, López-Cervantes, J & Gerardo-Rodríguez, JE 2020, 'Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch', International Journal of Food Science, vol. 2020, 5927670. https://doi.org/10.1155/2020/5927670

Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch. / Enríquez-Castro, Carlos Martín; Torres-Chávez, Patricia Isabel; Ramírez-Wong, Benjamín; Quintero-Ramos, Armando; Ledesma-Osuna, Ana Irene; López-Cervantes, Jaime; Gerardo-Rodríguez, Jesús Enrique.

En: International Journal of Food Science, Vol. 2020, 5927670, 01.01.2020.

Resultado de la investigación: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch

AU - Enríquez-Castro, Carlos Martín

AU - Torres-Chávez, Patricia Isabel

AU - Ramírez-Wong, Benjamín

AU - Quintero-Ramos, Armando

AU - Ledesma-Osuna, Ana Irene

AU - López-Cervantes, Jaime

AU - Gerardo-Rodríguez, Jesús Enrique

PY - 2020/1/1

Y1 - 2020/1/1

UR - http://www.scopus.com/inward/record.url?scp=85079407674&partnerID=8YFLogxK

U2 - 10.1155/2020/5927670

DO - 10.1155/2020/5927670

M3 - Artículo

C2 - 32399476

AN - SCOPUS:85079407674

VL - 2020

JO - International Journal of Food Science

JF - International Journal of Food Science

SN - 2356-7015

M1 - 5927670

ER -

Enríquez-Castro CM, Torres-Chávez PI, Ramírez-Wong B, Quintero-Ramos A, Ledesma-Osuna AI, López-Cervantes J y otros. Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch. International Journal of Food Science. 2020 ene 1;2020. 5927670. https://doi.org/10.1155/2020/5927670