Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas

Article

Abstract: Basic data on thermal, dielectric, and infrared spectra properties of cooked tortillas were investig

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Autores:

Alvarado-Gil J.J., Figueroa-Cárdenas J.d.D., González-Hernandez J., Martin Yañez-Limon, Martínez-Bustos F., Martínez-Montes J.L., Miranda L.C.M., Rodríguez M.E., Sánchez-Sinencio F., Silva M.D., Vargas H.

Fuentes:

scopus