Physicochemical, thermal, and rheological properties of...

Food Chemistry 2019 / 04 Vol. 278

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, Fernando
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Volume:
278
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.11.008
Date:
April, 2019
File:
PDF, 558 KB
english, 2019
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