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.;
Rodríguez García, M.E.;
Palacios-Rojas, N.;
Preciado-Ortiz, R.E.;
Luzardo-Ocampo, I.;
Gaytán-Martínez, M.
Cabrera-Ramírez, A.H.;
Rodríguez García, M.E.;
Palacios-Rojas, N.;
Preciado-Ortiz, R.E.;
Luzardo-Ocampo, I.;
Gaytán-Martínez, M.
Year:
2022
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Journal:
Applied Food Research
Journal volume:
2
Journal issue:
1
Article number:
100078
Place of Publication:
Netherlands
Publisher:
Elsevier
