Authors: RODRIGUEZ ME YANEZ JM OREA AC ALVARDOGIL JJ ZELAYAANGEL O SANCHEZSINENCIO F VARGAS H FIGUEROA JD BUSTOS FR MARTINEZMONTES JD GONZALEZHERNANDEZ J MIRANDA LCD

Citation: Me. Rodriguez et al., THE INFLUENCE OF SLAKED LIME CONTENT ON THE PROCESSING CONDITIONS OF COOKED MAIZE TORTILLAS - CHANGES OF THERMAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(3), 1995, pp. 236-240