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An Update of Different Nixtamalization Technologies, and It..:
Escalante-Aburto, Anayansi
;
Mariscal-Moreno, Rosa María
;
Santiago-Ramos, David
.
Food Reviews International. 36 (2019) 5 - p. 456-498 , 2019
Link:
https://doi.org/10.1080/87559129.2019.1649693
RT Journal T1
An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_87559129.2019.1649693&Exemplar=1&LAN=DE A1 Escalante-Aburto, Anayansi A1 Mariscal-Moreno, Rosa María A1 Santiago-Ramos, David A1 Ponce-García, Néstor PB Informa UK Limited YR 2019 SN 8755-9129 SN 1525-6103 JF Food Reviews International VO 36 IS 5 SP 456 OP 498 LK http://dx.doi.org/https://doi.org/10.1080/87559129.2019.1649693 DO https://doi.org/10.1080/87559129.2019.1649693 SF ELIB - SuUB Bremen
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