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- Posadas-Del Río, Francisco Aníbal, et al. Show all 7 Authors
- Food chemistry 2019 v.278 pp. 601-608
- Ustilago zeae; adhesion; cohesion; color; corn; flour; industrialization; masa; nixtamalization; viscosity; water uptake
- ... The aim of this work was to evaluate the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheological properties of masas. Raw blue maize was nixtamalized (hydrothermal alkalinized process), then was wet-milled in a stone mill, masa was dehydrated, pulverized and sieved to obtain NBCF; commercial nixtamalized blue-corn flour ( ...