Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol,Cereal Chemistry

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Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol
Cereal Chemistry ( IF 2.2 ) Pub Date : 2020-02-16 , DOI: 10.1002/cche.10267
Johanan Espinosa‐Ramírez ₁ , Cristina M. Rosell ₂ , Sergio O. Serna‐Saldivar ₁ , Esther Pérez‐Carrillo ₁

Affiliation

This research was supported by the research group of Emerging Technologies and Nutriomics (Tecnologico de Monterrey), the joint project between research group from IATA-CSIC and Nutriomics from Tecnologico de Monterrey, and the Generalitat Valenciana grant (Prometeo 2017/189).

中文翻译：

使用新的 Mixolab 协议评估用于玉米饼生产的硝胺化玉米粉的质量

这项研究得到了新兴技术和营养组学 (Tecnologico de Monterrey) 研究组、IATA-CSIC 研究组和 Tecnologico de Monterrey 营养组学的联合项目以及 Generalitat Valenciana 资助 (Prometeo 2017/189) 的支持。

更新日期：2020-02-16

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