**Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum**

Luis Carlos Platt-Lucero, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez and Ignacio Morales-Rosas

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/49975
