Author:
PLATT-LUCERO L.C.,RAMIREZ-WONG B.,TORRES-CHÁVEZ P.I.,LÓPEZ-CERVANTES J.,SÁNCHEZ-MACHADO D.I.,REYES-MORENO C.,MILÁN-CARRILLO J.,MORALES-ROSAS I.
Subject
Pharmaceutical Science,Food Science
Reference39 articles.
1. AACC 2001 Approved Methods of the American Association of Cereal Chemists AACC
2. Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches;ACHAYUTHAKAN;Carbohydr. Polym.,2006
3. Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalized maize masa;AGUIRRE-CRUZ;Carbohydr. Polym.,2005
4. Gelatinization of corn grits by roll and extrusion cooking;ANDERSON;Cereal Sci. Today,1969
5. ANZALDÚA-MORALES , A. 1994 La Evaluación Sensorial de los Alimentos en la Teoría y la Práctica 133 134 Editorial Acribia, S.A
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献