Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality
Crossref DOI link: https://doi.org/10.1007/s11130-015-0490-9
Published Online: 2015-06-10
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rodríguez-Martínez, Nicolás Alberto
Salazar-García, María Guadalupe
Ramírez-Wong, Benjamín
Islas-Rubio, Alma Rosa
Platt-Lucero, Luis Carlos
Morales-Rosas, Ignacio
Marquez-Melendez, Rubén
Martínez-Bustos, Fernando
Text and Data Mining valid from 2015-06-10