Article

Food‐Grade Maize Composition, Evaluation, and Genetics for Masa‐Based Products

2019-07-01

Abstract excerpt

Maize (Zea mays L.) masa (dough or flour that is soaked and cooked in an alkaline solution in the nixtamlization process) based products have been consumed by humans worldwide for thousands of years. Still, there is not a comprehensive understanding of the chemical and physical properties of maize that contribute to masa quality. Starches and proteins affect the alkaline processing of maize but are seldom discusse...

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Literature Corpus work: 62af7e0d-4e7b-5c78-b250-cb54bb3087b9
DOI: 10.2135/cropsci2018.10.0605

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