Results 71 to 80 of about 192 (89)
Some of the next articles are maybe not open access.

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
Javier Solorza-Feria   +2 more
exaly  

Chemical and physicochemical properties of dried wet masa and dry masa flour

Journal of the Science of Food and Agriculture, 2003
Javier Solorza-Feria   +2 more
exaly  

Validez de los índices de masa corporal y de masa grasa como indicadores de sobrepeso en adolescentes españoles: estudio Esccola

Medicina Clínica, 2010
Luís B Sardinha   +2 more
exaly  

Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture

Food Bioscience, 2020
David Santiago-Ramos   +1 more
exaly  

Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche paste

Food Chemistry, 2019
Fernando Martínez-Bustos   +2 more
exaly  

Maximal amenability and disjointness for the radial masa

Journal of Functional Analysis, 2016
Chenxu Wen
exaly  

Clinical aspects of the MASA syndrome in a large family, including expressing females

Clinical Genetics, 1994
Eric Legius, J Higgins
exaly  

The digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast

Journal of Cereal Science, 2018
Jose Alvarez-Ramirez   +2 more
exaly  

Thermal properties of maize masa and tortillas with different components from maize grains, and additives

Journal of Food Engineering, 2007
Geronimo Arambula-Villa
exaly  
procesos de remoción en masa
susceptibilidad
deslizamientos
sig
riesgo
previous   6  7  8  9  

Home - About - Disclaimer - Privacy