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...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Online |
| Sprache: | eng |
| Veröffentlicht: |
Universidad de Sonora
2022
|
| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1564 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
