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Volumn 36, Issue 5, 2002, Pages 557-567

CHARACTERIZATION of COMMERCIAL NIXTAMALIZED MAIZE FLOURS;CARACTERIZACIÓN de HARINAS COMERCIALES de MAÍZ NIXTAMALIZADO

Author keywords

Evaluation; Nixtamalized flour; Quality; Zea mays

Indexed keywords


EID: 1642322750     PISSN: 14053195     EISSN: 14053195     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (36)

References (20)
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  • 6
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  • 13
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    • Perspectives on nixtamalization (alkaline cooking) of maize for tortilla and snacks
    • Rooney, L. W. and E. L. Suhendro. 1999. Perspectives on nixtamalization (alkaline cooking) of maize for tortilla and snacks. Cereal Foods World 44(7) 466-470.
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    • Rooney, L.W.1    Suhendro, E.L.2
  • 14
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    • Saldana, G.1    Brown, H.W.2
  • 15
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  • 20
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.