CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 377-380
- https://doi.org/10.1111/j.1365-2621.1979.tb03793.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Traditional Maize Processing Techniques in the New WorldScience, 1974
- Corn Nutrient Losses, Chemical Changes in Corn during Preparation of TortillasJournal of Agricultural and Food Chemistry, 1958
- Nutritive Value of the Mexican TortillaScience, 1945