Publication | Closed Access
Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling
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Citations
21
References
2019
Year
Food ChemistryHigh-energy MillingEngineeringFood PhysicMechanical EngineeringRheological PropertiesRheologyFood EngineeringFood ProcessingThermal ProcessingGrain QualityFood TechnologyHealth Sciences
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