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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.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-3021-x
Date:
January, 2018
File:
PDF, 1.04 MB
english, 2018