Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas
Crossref DOI link: https://doi.org/10.1007/s13197-017-3021-x
Published Online: 2018-01-11
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arámbula-Villa, G. http://orcid.org/0000-0001-6610-5217
Figueroa-Rivera, M. G.
Rendón-Villalobos, R.
Mendoza-Elos, M.
Figueroa-Cárdenas, J. D.
Castanedo-Pérez, R.
Rodríguez-González, F.
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