Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla

Nixtamalized products are very appreciated in México and the world; however, the traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization process (ENP) is an alternative method; however, much research reported high starch damage by ENP that affects the rheology, cryst...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Subjects:	Extrusion nixtamalization corn flour masa tortilla starch
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502222001561