Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch

Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong*, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

*Corresponding author for this work

Research output: Contribution to journalArticle

4 Scopus citations
Original languageEnglish
Article number5927670
JournalInternational Journal of Food Science
Volume2020
DOIs
StatePublished - 1 Jan 2020

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