Thermal properties of maize masa and tortillas with different components from maize grains, and additives
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Characteristics of tortillas prepared from dry extruded masa flour added with maize pericarp;Arámbula;Journal of Food Science,2002
3. Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids;Arámbula;Journal of Cereal Science,2001
4. Maize masa and tortillas from extruded instant maize flour containing hydrocolloids and lime;Arámbula;Journal of Food Science,1999
5. Physicochemical changes of starch during maize tortilla production;Campas-Baypoli;Starch/Stärke,1999
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