The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour
Year: 2004
Type: article
Authors: Gutierrez de Velasco, Arturo Carlos
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2490361903