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Updated: Jan 8, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Published on: June 16, 2018

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烤火的功能性和感官性质是由原生玉米粉的结构变化所塑造的

Gabriela Palacios-Pola1, Hugo R Perales2, Juan de Dios Figueroa Cárdenas3

  • 1Faculty of Nutrition and Food Sciences, Universidad Autónoma de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Mexico.

Frontiers in nutrition
|December 24, 2025
PubMed
概括

尼克斯塔玛化方法显著影响每一种质地和味道. 较长的时间增加了耐性粉,增强了和口味,而本地玉米品种保留了传统的品质.

关键词:
尼克斯塔玛化化 (尼克斯塔玛化)抗粉耐药性粉的方法感官属性 感官属性 感官属性结构性质是指结构性质的结构性质.托斯塔达斯 (托斯塔达斯) 是一个

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