Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage
KRZYSZTOF N. WALISZEWSKI, YOKIUSHIRDHILGILMARA ESTRADA, VIOLETA PARDIOVolume:
59
Language:
english
Pages:
4
DOI:
10.1007/s11130-004-0018-1
Date:
January, 2004
File:
PDF, 61 KB
english, 2004