Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

  • Ezequiel Hernández-Becerra, Maria Paulina Gutierrez-Oñate, Gerardo Martinez-Soto, Lineth J. Vega-Rojas, Andres A. Acosta-Osorio, Margarita Contreras-Padilla, Mario E. Rodríguez-García
  • Journal of Food Measurement & Characterization, March 2016, Springer Science + Business Media
  • DOI: 10.1007/s11694-016-9322-3

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http://dx.doi.org/10.1007/s11694-016-9322-3