Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread

Autor:	Fátima Canelo-Álvarez, Juan de Dios Figueroa-Cárdenas, Eliel Martínez-Cruz, Juan Francisco Pérez-Robles, Gerónimo Arámbula Villa, Rosa María Mariscal-Moreno, José Juan Véles Medina
Rok vydání:	2023
Předmět:	Cultural Studies Food Science
Zdroj:	International Journal of Gastronomy and Food Science. 31:100648
ISSN:	1878-450X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a294e6178aa73efcddb4fadb37b09a6e https://doi.org/10.1016/j.ijgfs.2022.100648 Zobrazit plný text záznamu Full Text from ScienceDirect