المؤلفون: Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara

المصدر: Applied Food Research, Vol 2, Iss 2, Pp 100198- (2022)

مصطلحات موضوعية: Extrusion, nixtamalization, corn flour, masa, tortilla, starch, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502222001561; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/3f8ddf7daa0140d9ae3a883cd785d8e7