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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage

Isela Rojas-Molina1, Monsserrat Mendoza-Avila1,2, María de Los Ángeles Cornejo-Villegas3

  • 1Laboratorio de Química Medicinal, Facultad de Química Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Centro Universitario, Querétaro C.P. 76010, Mexico.

Foods (Basel, Switzerland)
|April 15, 2020
PubMed

Keywords:
amylose–lipids complexescorn tortilla floursfriabilitynixtamalizationrefrigeration storageresistant starch

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