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...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| 格式: | Online |
| 语言: | eng |
| 出版: |
Universidad de Sonora
2022
|
| 在线阅读: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1564 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
