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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| Format: | Online |
| Language: | eng |
| Published: |
Universidad de Sonora
2021
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| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380 |
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