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

<div>(a, e) SEM images of corn, (b, f) flour, (c, g) masa, and (d, h) tortilla from ENP and TNP. Magnification is 1000X.</div>

International Journal of Food Science

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Figure 5

Figure 5: Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch 

Figure 5 | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch 