Juan De Dios Figueroa-Cárdenas
Biographic Data
| ID | 2853915 |
|---|---|
| NAME | Juan De Dios Figueroa-Cárdenas |
| GIVEN NAMES | Juan De Dios |
| FAMILY NAME | Figueroa-Cárdenas |
| SIGNATURE | FIGUEROA-CÁRDENAS J D |
| AFFILIATIONS | Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional |
| ORCID | 0000-0002-3324-3936 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Nixtamal techniques for different maize races prepared as tortillas and tostadas by women of Chiapas, Mexico
Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of nutriment deficiencies. Mexico has more than 50 principal racial types of maize, and these differ in grain qualities that can require the adjustment of the nixtamalization process. Properties such as hardness …
No prominent works on this page.
Nixtamal techniques for different maize races prepared as tortillas and tostadas by women of Chiapas, Mexico
Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of nutriment deficiencies. Mexico has more than 50 principal racial types of maize, and these differ in grain qualities that can require the adjustment of the nixtamalization process. Properties such as hardness …
Biology (1 work) · Environmental Science (1 work) · Food composition and properties (1 work) · Food Science (1 work) · Geography (1 work) · Mathematics (1 work) · Starch (1 work) · Steeping (1 work)