Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications
This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90 °C), heating time (0, 5 and 10 min) and voltage (12...
| Autors principals: | , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
MDPI AG
2022-11-01
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| Col·lecció: | Biology and Life Sciences Forum |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2673-9976/20/1/7 |