Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste
Amador-Rodríguez, Karla Yuritzi, Pérez-Cabrera, Laura Eugenia, Guevara-Lara, Fidel, Chávez-Vela, Norma Angélica, Posadas-Del Río, Francisco Aníbal, Silos-Espino, Héctor, Martínez-Bustos, FernandoТом:
278
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.11.008
Date:
April, 2019
Файл:
PDF, 558 KB
english, 2019