Evaluation of nixtamalization temperature and adding nejayote solids on textural and color properties of dough and tortillas

IF 1 4区工程技术 Q4 CHEMISTRY, APPLIED

Revista Mexicana De Ingenieria Quimica Pub Date : 2022-05-13 DOI:10.24275/rmiq/alim2737

F. Guzmán-Rodríguez, R. A. Peña-Reyes, L. Gómez‐Ruiz, G. Ramírez‐Romero, A. Cruz-Guerrero

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玉米粉蒸熟温度和添加nejayote固体对面团和玉米饼质地和颜色特性的评价

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来源期刊

Revista Mexicana De Ingenieria Quimica 化学-工程：化工

CiteScore

3.60

自引率

33.30%

发文量

审稿时长

>12 weeks

期刊介绍： Revista Mexicana de Ingeniería Química (ISSN 1665-2738) publishes original research articles, with the aim of promoting rapid communication of relevant research in the several disciplines within Chemical Engineering and its interfaces with other engineering disciplines. The contents of the journal are directed to researchers, academics, students and decision makers. The covered topics are: Thermodynamics; Catalysis, kinetics and reactors; Simulation and control; Transport phenomena; Safety; Process engineering; Biotechnology; Food engineering; Sustainable development; Environmental engineering; Materials; Applied mathematics and Education.