Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
Type:
Title:
Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
Creator:
Dorantes-Campuzano, M.F.;
Cabrera-Ramírez, A.H.;
Rodriguez Garcia, M.F.;
Palacios-Rojas, N.;
Preciado-Ortiz, R.E.;
Luzardo-Ocampo, I.;
Gaytán-Martínez, M.
Cabrera-Ramírez, A.H.;
Rodriguez Garcia, M.F.;
Palacios-Rojas, N.;

Preciado-Ortiz, R.E.;
Luzardo-Ocampo, I.;
Gaytán-Martínez, M.
Year:
2022
Copyright:
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Journal:
Applied Food Research
Journal volume:
2
Journal issue:
1
Article number:
100078
Place of Publication:
Netherlands
Publisher:
Elsevier
Citation:
Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. 2022. 2 (1) DOI: 10.1016/j.afres.2022.100078 Elsevier.
Related Datasets
CGIAR Initiatives
Initiative:
Accelerated Breeding
Impact Area:
Nutrition, health & food security
Action Area:
Genetic Innovation
Donor or Funder:
Consejo Nacional de Ciencia y Tecnología, Mexico
CGIAR Trust Fund
CGIAR Trust Fund
CGSpace URL: