Efecto del mezclado en la solubilidad de las prolaminas de maíz y en las propiedades reológicas de sus masas durante el procesamiento para la producción de tortilla
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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| Glavni autori: | , , , , , , |
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| Format: | Online |
| Jezik: | eng |
| Izdano: |
Universidad de Sonora
2021
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| Online pristup: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380 |
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