Physicochemical properties of nixtamalized corn flours with and without germ
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- 作者：Lineth J. Vega Rojas
- 关键词：Calcium ; Fatty acids ; Germ ; Nixtamalization process
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：490-497
- 全文大小：2768 K
文摘
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- <p id="p0005">Pasting properties of corn starch are strongly influenced by the present of fat and protein.p>
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- <p id="p0010">Nixtamalization produce changes in the fatty acids the germ.p>
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- <p id="p0015">Calcium content in the germen is formed in part by calcium carbonate.p>