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| Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blends | 176 |
| octubre 2023 | noviembre 2023 | diciembre 2023 | enero 2024 | febrero 2024 | marzo 2024 | abril 2024 | |
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| Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blends | 0 | 3 | 1 | 0 | 0 | 0 | 0 |
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| Guadarrama-Lezama 2016_Cereal Science.pdf | 4 |
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