Mexican native maize: Origin, races and impact on food and gastronomy-Reference-Cited by-同舟云学术

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Mexican native maize: Origin, races and impact on food and gastronomy

Published:2024-09 Issue: Volume:37 Page:100978
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Pérez Ruiz Rigoberto V.^ORCID,Aguilar Toalá Jose E.,Cruz Monterrosa Rosy G.,Rayas Amor Adolfo Armando,Rodríguez Martha Hernández,Villasana Yolanda Camacho,Pérez Jerónimo Herrera

Publisher

Elsevier BV

Reference97 articles.

1. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties;Acosta-Estrada;Front. Nutr.,2023

2. Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies;Adedeji;Afr. J. Food Sci.,2014

3. La dieta de la milpa;Almaguer González,2020

4. Cereal Grains for the Food and Beverage Industries;Arendt,2013

5. Teocinte and the origin of maize;Beadle;J. Hered.,1939

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