Knowledge Center Catalog

Your search returned 3 results.

Not what you expected? Check for suggestions
Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Egypt : Hindawi, 2020
In: International Journal of Food Science v. 2020, art. 5927670
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

Place hold Log in to add tags Add to cart
2.
Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Campinas SP (Brazil) : Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014
In: Food Science and Technology v. 34, no. 1, p. 143-149
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

Place hold Log in to add tags Add to cart
3.
Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: United Kingdom : Taylor and Francis, 2016
In: CyTA-Journal of Food v. 14, no. 2, p. 324-332
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

Place hold Log in to add tags Add to cart
Pages

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org