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Abstracts Book - IMRC 2018

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nixtamalization process. Amylose-lipid complexes formation were observed in<br />

diffractograms and in DSC studies.<br />

Overall, calcium hydroxide concentration and moisture content affected the<br />

physicochemical and functional properties of nixtamalized flours.<br />

Acknowledgment:<br />

We thank the Instituto Politécnico Nacional (IPN), the Consejo Nacional de<br />

Ciencia y Tecnología (CONACYT, Project 180378) Mexico and the Comisión de<br />

Operación y Fomento de Actividades Académicas del IPN (COFAA) Mexico, for<br />

funding this project.<br />

Keywords: Nixtamalization, Extrusion cooking, Functional properties<br />

Presenting authors email: evborries@hotmail.com

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