Authors: RODRIGUEZ ME YANEZLIMON M ALVARADOGIL JJ VARGAS H SANCHEZSINENCIO F FIGUEROA JDC MARTINEZBUSTOS F MARTINEZMONTES JL GONZALEZHERNANDEZ J SILVA MD MIRANDA LCM

Citation: Me. Rodriguez et al., INFLUENCE OF THE STRUCTURAL-CHANGES DURING ALKALINE COOKING ON THE THERMAL, RHEOLOGICAL, AND DIELECTRIC-PROPERTIES OF CORN TORTILLAS, Cereal chemistry, 73(5), 1996, pp. 593-600