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Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas

Journal of Cereal Science, 2020
E J Vernon-Carter   +2 more
exaly  

Modelamiento de la operación unitaria de transferencia de masa durante los procesos de freído por inmersión de la papa criolla (Solanum phureja Juz. & Bukasov).

Acta Agronomica, 2016
Juan Carlos Lucas Aguirre   +2 more
exaly  

Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources

Food Chemistry, 2018
David Santiago-Ramos   +2 more
exaly  

Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa

Carbohydrate Polymers, 2005
Andres Aguirre-Cruz   +2 more
exaly  

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