| Original language | American English |
|---|---|
| Pages (from-to) | 275-280 |
| Number of pages | 6 |
| Journal | Plant Foods for Human Nutrition |
| DOIs | |
| State | Published - 19 Sep 2015 |
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Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. / Rodríguez-Martínez, Nicolás Alberto; Salazar-García, María Guadalupe; Ramírez-Wong, Benjamín; Islas-Rubio, Alma Rosa; Platt-Lucero, Luis Carlos; Morales-Rosas, Ignacio; Marquez-Melendez, Rubén; Martínez-Bustos, Fernando.
In: Plant Foods for Human Nutrition, 19.09.2015, p. 275-280.Research output: Contribution to journal › Article
TY - JOUR
T1 - Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality
AU - Rodríguez-Martínez, Nicolás Alberto
AU - Salazar-García, María Guadalupe
AU - Ramírez-Wong, Benjamín
AU - Islas-Rubio, Alma Rosa
AU - Platt-Lucero, Luis Carlos
AU - Morales-Rosas, Ignacio
AU - Marquez-Melendez, Rubén
AU - Martínez-Bustos, Fernando
PY - 2015/9/19
Y1 - 2015/9/19
U2 - 10.1007/s11130-015-0490-9
DO - 10.1007/s11130-015-0490-9
M3 - Article
SP - 275
EP - 280
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
SN - 0921-9668
ER -