[HTML][HTML] Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
NC Jamanca-Gonzales, RW Ocrospoma-Dueñas… - Molecules, 2024 - mdpi.com
Wheat flour is a common raw material in the food industry; however, Andean grains, such as
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive …
Physicochemical properties of masa and corn tortilla made by ohmic heating
M Gaytán-Martínez, JDC Figueroa… - African Journal of …, 2011 - ajol.info
Instant corn flour obtained by ohmic heating (OHICF) was used to prepare masa and
tortillas. In this study, the effect of average particle size, moisture, and the final temperature …
tortillas. In this study, the effect of average particle size, moisture, and the final temperature …
[HTML][HTML] Effect of the extraction, chemical modification and extrusion of triticale starch (Triticosecale) in its functional properties
TS Ruiz-Saenz, T Galicia-García, IA Estrada-Moreno… - Biotecnia, 2020 - scielo.org.mx
Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS)
using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal …
using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal …