Thermal properties of maize masa and tortillas with different components from maize grains, and additives (Englisch)
- Neue Suche nach: Arámbula-Villa, G.
- Neue Suche nach: Gutiérrez-Árias, E.
- Neue Suche nach: Moreno-Martínez, E.
- Neue Suche nach: Arámbula-Villa, G.
- Neue Suche nach: Gutiérrez-Árias, E.
- Neue Suche nach: Moreno-Martínez, E.
In:
Journal of Food Engineering
;
80
, 1
;
55-60
;
2006
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Thermal properties of maize masa and tortillas with different components from maize grains, and additives
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Beteiligte:Arámbula-Villa, G. ( Autor:in ) / Gutiérrez-Árias, E. ( Autor:in ) / Moreno-Martínez, E. ( Autor:in )
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Erschienen in:Journal of Food Engineering ; 80, 1 ; 55-60
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:05.05.2006
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Format / Umfang:6 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:DM , dehydrated masa , w/w , weight/weight , α , thermal diffusivity , e , thermal effusivity , K , thermal conductivity , Cp , heat capacity , ΔH , gelatinization enthalpy , To , onset temperature , Tp , peak temperature , Te , ending temperature , Maize tortillas , Nixtamalization , Pericarp , Lipids , Xanthan
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Datenquelle:
Inhaltsverzeichnis – Band 80, Ausgabe 1
Zeige alle Jahrgänge und Ausgaben
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- CO2
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Editorial Board| 2006