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Journal Abstract Search

183 related items for PubMed ID: 7872834

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  • 2. [Elaboration of instant corn flour by hydrothermal process I].
    Martínez B F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec; 43(4):310-5. PubMed ID: 7872833
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  • 7. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep; 70(3):275-80. PubMed ID: 26059113
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  • 8. Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.
    Rosado JL, Cassís L, Solano L, Duarte-Vázquez MA.
    Food Nutr Bull; 2005 Sep; 26(3):266-72. PubMed ID: 16222917
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  • 10. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul; 85(7):2143-2152. PubMed ID: 32567692
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  • 15. [Soy and corn flour precooked with microwaves and its use in the preparation of arepas].
    Fernández JJ, Guerra MJ, Racca E.
    Arch Latinoam Nutr; 1991 Sep; 41(3):409-20. PubMed ID: 1824518
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  • 19. [Obtaining macaroni-type spaghetti from a mixture of wheat flour and corn flour].
    Ferreira SM, Serpe ER, Toro CR, Wasczynsky N.
    Arch Latinoam Nutr; 1991 Mar; 41(1):102-10. PubMed ID: 1822066
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