Impacto de la adición de L-cisteína en la masa de maíz nixtamalizado: proteínas y viscoelasticidad
The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masas were investigated. Masa was prepared with L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
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| Fformat: | Online |
| Iaith: | eng |
| Cyhoeddwyd: |
Universidad de Sonora
2022
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| Mynediad Ar-lein: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1564 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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