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Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking
Authors: Martinez-Bustos, F Garcia, MN Chang, YK Sanchez-Sinencio, F Figueroa, CJD
Citation: F. Martinez-bustos et al., Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking, J SCI FOOD, 80(6), 2000, pp. 651-656
A comparison of the quality of whole corn tortillas made from instant cornflours by traditional or extrusion processing
Authors: Gomez-Aldapa, C Martinez-Bustos, F Figueroa, CJD Ordorica, FCA
Citation: C. Gomez-aldapa et al., A comparison of the quality of whole corn tortillas made from instant cornflours by traditional or extrusion processing, INT J FOOD, 34(4), 1999, pp. 391-399
Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime
Authors: Arambula, VG Mauricio, SRA Figueroa, CJD Gonzalez-Hernandez, J Ordorica, FCA
Citation: Vg. Arambula et al., Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime, J FOOD SCI, 64(1), 1999, pp. 120-124
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