Table of Contents
Journal of Food Processing
Volume 2017 (2017), Article ID 6365182, 6 pages
https://doi.org/10.1155/2017/6365182
Research Article

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

1Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Tecnológico, 64849 Monterrey, NL, Mexico
2Tecnológico de Monterrey, Escuela de Biotecnología, Departamento de Biotecnología y Alimentos, Av. Eugenio Garza Sada Sur 2501, Tecnológico, 64849 Monterrey, NL, Mexico

Correspondence should be addressed to Esther Pérez-Carrillo and Sergio O. Serna-Saldívar

Received 11 August 2016; Revised 17 November 2016; Accepted 24 November 2016; Published 14 February 2017

Academic Editor: Pankaj B. Pathare

Copyright © 2017 Esther Pérez-Carrillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Esther Pérez-Carrillo, Alicia Frías-Escobar, Karla Gutiérrez-Mendívil, Sara Guajardo-Flores, and Sergio O. Serna-Saldívar, “Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour,” Journal of Food Processing, vol. 2017, Article ID 6365182, 6 pages, 2017. doi:10.1155/2017/6365182