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2016•Journal of Food Measurement & CharacterizationRequires access

Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

Ezequiel Hernández‐Becerra, Maria Paulina Gutierrez-Oñate, Gerardo Martínez-Soto, Lineth Juliana Vega-Rojas, Andrés Antonio Acosta-Osorio, Margarita Contreras-Padilla, Mario Enrique Rodríguez-García

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Key concepts: Steeping, Sorghum, Endosperm, Chemistry, Amylopectin, Food science, Absorption of water, Agronomy

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Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time — Research Paper | ScholarLens