Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

<div>(a) Firmness and (b) rollability of corn tortillas from the extruded (ENP) and traditional (TNP) nixtamalization processes during storage. Bars indicate standard deviation.</div>

International Journal of Food Science

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Figure 4

Figure 4: Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch 

Figure 4 | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch 