Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production

The study aims to investigate the effects of mixing on the protein solubility and secondary structure in corn masas during processing for tortilla production.  To evaluate how mixing affects masa rheology, the storage moduli (G´), loss moduli (G´´) and phase angle (Tan d) dependent on frequ...

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Bibliographic Details
Main Author: Torres Chavez, Patricia Isabel
Format: Online
Published: Universidad de Sonora 2021
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380
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