Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality
- Nicolás Alberto Rodríguez-Martínez
- , María Guadalupe Salazar-García*
- , Benjamín Ramírez-Wong
- , Alma Rosa Islas-Rubio
- , Luis Carlos Platt-Lucero
- , Ignacio Morales-Rosas
- , Rubén Marquez-Melendez
- , Fernando Martínez-Bustos
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
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