Tortillas of blue maize ( Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology
Cortés-Gómez, Alicia, Martı́n-Martı́nez, Eduardo San, Martı́nez-Bustos, Fernando, Vázquez-Carrillo, Griselda M.
Published in Journal of food engineering (01.02.2005)
Published in Journal of food engineering (01.02.2005)
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