Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-120030041
Reference33 articles.
1. Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking
2. FACTORS INFLUENCING GUM COSTS AND APPLICATIONS
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