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Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits
Brenda, Contreras-Jiménez, Marcela, Gaytán-Martínez, Juan de Dios, Figueroa-Cárdenas, Raúl A., Avalos-Zúñiga, Eduardo, Morales-SánchezVolume:
122
Langue:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.09.005
Date:
February, 2014
Fichier:
PDF, 1.24 MB
english, 2014