Functionality of alkaline cooked corn bran on tortilla texture /

The effect of pericarp and nixtamalized corn bran (NCB) level on corn tortilla attributes was evaluated. The effect of varying pH (4, 9 and 11) on fresh and dry mesa flour (pH 5, 7 and 10) tortillas was also evaluated. Nixtamal was washed at three different levels to obtain tortillas containing abou...

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Bibliographic Details

Main Author:	Guajardo Flores, Sara
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1998.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy