Fernando Martínez-Bustos

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Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of(More)
Received 16 Dec., 2013 Accepted 06 Feb., 2014 (006237) 1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua – UACH, Chihuahua, Chihuahua, México, e-mail: aqura60@gmail.com;(More)
This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas(More)
Gelatin-based films containing soy lecithin or Yucca schidigera extract and glycerol as plasticizer were produced by casting and characterized for their mechanical properties, water vapor(More)