1. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches;Altay;Journal Agricultural and Food Chemistry,2006
2. Effect of lime content on the processing conditions of cooked maize tortillas: change of thermal structural and rheological properties;Alvarado;Optical Engineering,1999
3. Association Official Analytical Chemists (AOAC), 1998. Official Methods of Analysis. Washington.
4. American Public Health Association (APHA), American Waters Works Association (AWWA), Water Environmental Federation (WEF), 1995. 2540-D: total suspended solids dried at 103–105°C. In: Eaton, A.D., Clesceri, L.S., Greenberg, A.E. (Eds.), Standard Methods for Examination of Water and Wastewater, 19th ed. Washington, DC.
5. Thermal properties of maize masa and tortillas with different components from maize grains, and additives;Arámbula;Journal of Food Engineering,2006