Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature. (English)
- New search for: Gutierrez, E.
- New search for: Gutierrez, E.
- New search for: Rojas-Molina, I.
- New search for: Pons-Hernandez, J.L.
- New search for: Guzman, H.
- New search for: Aguas-Angel, B.
- New search for: Arenas, J.
- New search for: Fernandez, P.
- New search for: Palacios-Fonseca, A.
- New search for: Herrera, G.
- New search for: Rodriguez, M.E.
In:
Cereal chemistry
;
84
, 2
; 186-194
;
2007
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ISSN:
- Article (Journal) / Print
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Title:Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature.
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Contributors:Gutierrez, E. ( author ) / Rojas-Molina, I. / Pons-Hernandez, J.L. / Guzman, H. / Aguas-Angel, B. / Arenas, J. / Fernandez, P. / Palacios-Fonseca, A. / Herrera, G. / Rodriguez, M.E.
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Published in:Cereal chemistry ; 84, 2 ; 186-194
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Publisher:
- New search for: AACC International, Inc.
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Place of publication:St. Paul, Minn.
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Publication date:2007
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 770/5820
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Keywords:
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Classification:
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Source:
Table of contents – Volume 84, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 109
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Detection of Genetically Modified Soy in Doughs and CookiesGryson, Nicolas / Dewettinck, Koen / Messens, Kathy et al. | 2007
- 116
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Solid Phase Extraction/Liquid Chromatography Method for the Determination of Niacin in Commercial Flour ProductsLaCroix, Denis E. / Wolf, Wayne R. et al. | 2007
- 116
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NOTE: Solid Phase Extraction-Liquid Chromatography Method for the Determination of Niacin in Commercial Flour Products.LaCroix, D.E. et al. | 2007
- 119
-
Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long‐Grain RiceSaleh, Mohammed I. / Meullenet, Jean‐Francois et al. | 2007
- 125
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Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave‐Assisted MethodsOufnac, David S. / Xu, Zhimin / Sun, Ting / Sabliov, Cristina / Prinyawiwatkul, Witoon / Godber, J. Samuel et al. | 2007
- 130
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Factors Impacting Ethanol Production from Grain Sorghum in the Dry‐Grind ProcessWu, X. / Zhao, R. / Bean, S. R. / Seib, P. A. / McLaren, J. S. / Madl, R. L. / Tuinstra, M. / Lenz, M. C. / Wang, D. et al. | 2007
- 137
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Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosum L.) Flour Expanded by Microwave HeatingBastos‐Cardoso, Isabela / de J. Zazueta‐Morales, José / Martínez‐Bustos, Fernando / Kil‐Chang, Yoon et al. | 2007
- 145
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Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum MixingSolah, V. A. / Crosbie, G. B. / Huang, S. / Quail, K. / Sy, N. / Limley, H. A. et al. | 2007
- 152
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Classification of Dry‐Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis and Decision Tree AlgorithmLee, Kyung‐Min / Herrman, Timothy J. / Bean, Scott R. / Jackson, David S. / Lingenfelser, Jane et al. | 2007
- 162
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Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and ChipsPozo‐Insfran, David Del / Serna Saldivar, Sergio O. / Brenes, Carmen H. / Talcott, Stephen T. et al. | 2007
- 169
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Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain TypesSiwela, Muthulisi / Taylor, John R. N. / de Milliano, Walter A. J. / Duodu, Kwaku G. et al. | 2007
- 175
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Molecular Characteristics of Corn Fiber Gum and Their Influence on CFG Emulsifying PropertiesYadav, Madhav P. / Fishman, Marshall L. / Chau, Hoa K. / Johnston, David B. / Hicks, Kevin B. et al. | 2007
- 181
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Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and BreadXiujin, Zhang / Jinquan, Sun / Zaigui, Li et al. | 2007
- 186
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Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking TemperatureGutierrez, E. / Rojas‐Molina, I. / Pons‐Hernandez, J. L. / Guzman, H. / Aguas‐Angel, B. / Arenas, J. / Fernandez, P. / Palacios‐Fonseca, A. / Herrera, G. / Rodríguez, M. E. et al. | 2007
- 195
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Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn StarchAmaya‐Llano, S. L. / Hernández, N. Morales / Tostado, E. Castaño / Martínez‐Bustos, F. et al. | 2007
- 202
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A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid ContentBergman, C. J. / Goffman, F. D. et al. | 2007