Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas
Arámbula-Villa, G., Figueroa-Rivera, M. G., Rendón-Villalobos, R., Mendoza-Elos, M., Figueroa-Cárdenas, J. D., Castanedo-Pérez, R., Rodríguez-González, F.
Published in Journal of food science and technology (01.03.2018)
Published in Journal of food science and technology (01.03.2018)
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