Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf-life of corn tortilla.
Ángeles M Báez-AguilarGerónimo Arámbula-VillaWitoon PrinyawiwatkulMirna López-EspíndolaEmmanuel de Jesús Ramírez-RiveraAdriana Contreras-OlivaJosé Andrés Herrera-CorredorPublished in: Journal of the science of food and agriculture (2021)
The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry.