Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour ( L.) with .

Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue corn flour fermentation process, where different proportions were used of blue corn ( L.