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Mathematical Model for Describing Corn Grain Dehydration Ki..:
Miguel Ángel Gruintal-Santos
;
María Teresa Zagaceta-Álvarez
;
Karen Alicia Aguilar Cruz
...
https://dx.doi.org/10.3390/foods10081771. , 2021
Link:
https://doi.org/10.3390/foods10081771
RT Journal T1
Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_10_8_1771_&Exemplar=1&LAN=DE A1 Miguel Ángel Gruintal-Santos A1 María Teresa Zagaceta-Álvarez A1 Karen Alicia Aguilar Cruz A1 Juan Reséndiz-Muñoz A1 Héctor Eduardo Martinez-Flores A1 Jose Luis Fernández-Muñoz PB Multidisciplinary Digital Publishing Institute YR 2021 K1 asymptotic model K1 steeping time influence K1 grain hydration process K1 nixtamalization K1 isothermal dehydration JF https://dx.doi.org/10.3390/foods10081771 LK http://dx.doi.org/https://doi.org/10.3390/foods10081771 DO https://doi.org/10.3390/foods10081771 SF ELIB - SuUB Bremen
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