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Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish


Type:
Article
Title:
Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
Creator:
Dorantes-Campuzano, M.F.;
Cabrera-Ramírez, A.H.;
Cabrera-Ramírez, A.H.
ORCID iD iconhttps://orcid.org/0000-0002-1148-4202
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Rodríguez García, M.E.;
Palacios-Rojas, N.;
ORCID iD icon
Palacios-Rojas, N.
ORCID iD iconhttps://orcid.org/0000-0002-3072-4611
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Preciado-Ortiz, R.E.;
Luzardo-Ocampo, I.;
Luzardo-Ocampo, I.
ORCID iD iconhttps://orcid.org/0000-0002-8033-3520
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Gaytán-Martínez, M.
Gaytán-Martínez, M.
ORCID iD iconhttps://orcid.org/0000-0002-1168-3877
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Year:
2022
URI:
https://hdl.handle.net/10883/22103
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
DOI:
10.1016/j.afres.2022.100078
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.

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  • Maize

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Genetic ResourcesInstitutionalMaizeSocioeconomicsSustainable Agrifood SystemsSustainable IntensificationWheat

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