Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla
| Autor: | Enríquez-Castro, Carlos M., Ramírez-Wong, Benjamín, Contreras-Jiménez, Brenda L., Quintero-Ramos, Armando, de Dios Figueroa-Cárdenas, Juan, Vázquez-Lara, Francisco |
|---|---|
| Zdroj: | In Applied Food Research December 2022 2(2) |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|