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Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

Crossref DOI link: https://doi.org/10.1007/s11694-016-9322-3

Published Online: 2016-03-30

Published Print: 2016-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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