Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends
Authors:
- A.Y. Guadarrama-LezamaAGA.Y. Guadarrama-Lezama
- H. Carrillo-NavasHCH. Carrillo-Navas
- E.J. Vernon-CarterEVE.J. Vernon-Carter
- J. Alvarez-RamirezJAJ. Alvarez-Ramirez
- 1 May 2016
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 69, 158-165
Abstract
No abstract availableKeywords
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