Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life
Lime, an essential component of the nixtamalization process, influences several aspects of tortilla quality. This study evaluated the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The Ca(OH)(2) and heavy metal content in lime, color,...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Codon Publications
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/175810 |
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