The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

Milán Carrillo Jorge, Gutiérrez Dorado Roberto, Perales Sánchez Janitzio Xiomara Karina, Cuevas Rodríguez Edith Oliva, Ramírez Wong Benjamin, Reyes Moreno Cuauhtémocc

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