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

Research output: Contribution to journalArticle

Original languageEnglish
Article number5927670
JournalInternational Journal of Food Science
Volume2020
DOIs
Publication statusPublished - 1 Jan 2020

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