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more general categories information about this item Biological Sciences Biological Sciences anatomy and morphology (70482) plant anatomy (36017) seeds (5899) biochemistry (102540) biochemical compounds (82890) lipids (12491) amino acids, peptides and proteins (29753) proteins (23740) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) starch granules (424) botany (53088) plant biology (52661) plant anatomy (36016) seeds (5899) nutrition (23130) diet (12242) dietary protein (1916) plant source protein (526) grain protein (294) corn protein (21) physiology (77074) body composition (1820) body protein (286) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) dough (618) plant products (54971) grain products (16322) corn products (936) corn protein (21) masa (13) grains (14407) corn (4053) protein products (2277) grain protein (294) corn protein (21) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) food processing (5550) cooking (1491) nixtamalization (23) foods (20022) dough (619) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) amino acids, peptides and proteins (29751) proteins (23738) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) starch granules (424) chemical compounds (78840) organic compounds (57444) polymers (3677) chemistry (84737) analytical chemistry (19151) analytical methods (16695) calorimetry (539) differential scanning calorimetry (438) electrophoresis (2004) polyacrylamide gel electrophoresis (694) physical chemistry (19414) chemical interactions (1561) chemical bonding (537) disulfide bonds (182) chemical structure (9251) crosslinking (504) phase transition (2960) gelation (798) gelatinization (418) physical phases (8840) gels (1628) reaction chemistry (20939) chemical reactions (18979) polymerization (548) physics (54990) physical properties (32618) adhesion (522) cohesion (225) temperature (18106) functional properties (2614) gelling properties (344) gel strength (203) rheological properties (2747) viscoelasticity (343) Plant Science and Plant Products Plant Science and Plant Products botany (53089) plant biology (52662) plant anatomy (36017) seeds (5899) plant products (54974) grain products (16323) corn products (937) corn protein (21) masa (13) grains (14407) corn (4053) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) materials (8714) polymers (3677) methodology (66114) thermal analysis (166) analytical methods (16690) calorimetry (539) differential scanning calorimetry (438) electrophoresis (2003) polyacrylamide gel electrophoresis (694) microscopy (2476) electron microscopy (1772) scanning electron microscopy (1072) technology (49139) traditional technology (202) processing technology (28127) solubilization (376) Rural and Agricultural Sociology Rural and Agricultural Sociology social sciences (9365) anthropology (3533) traditional technology (202) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization Author(s) of Article: Will be identified in next release Citation: Journal of cereal science 2011 v.53 no.1 pp. 139-147 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=435564 Name of Publication: Journal of cereal science Publishing Company: Will be identified in next release Accession Number: 72550
