Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage

Author:

Rubio-Castillo Ángel Eduardo,Santiago-López Lourdes,Vallejo-Cordoba Belinda,Hernández-Mendoza Adrián,Sáyago-Ayerdi Sonia G.,González-Córdova Aarón F.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference80 articles.

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4. Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB. Rc 34);Ayernor;Afr. J. Food Sci.,2007

5. Comparative nutritive values of palm saps before and after their partial fermentation and effective use of wild date (Phoenix sylvestris Roxb.) sap in treatment of anemia;Barh;Res. J. Med. Sci.,2008

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