Changes in chemical, viscoelastic, and textural properties...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 05 Vol. 61; Iss. 2

Changes in chemical, viscoelastic, and textural properties of nixtamalized dough with nejayote

Valderrama-Bravo, C., López-Ramírez, Y., Jiménez-Ambriz, S., Oaxaca-Luna, A., Domínguez-Pacheco, A., Hernández-Aguilar, C., Moreno-Martínez, E.
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Volume:
61
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.12.038
Date:
May, 2015
File:
PDF, 1.19 MB
english, 2015
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