INDUSTRIAL PRODUCTION OF SOYENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORNSOYBEAN MIXTURES

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dc.contributor.authorVALLE, FR DEL
dc.contributor.authorMONTEMAYOR, E
dc.contributor.authorBOURGES RODRIGUEZ, H
dc.date.accessioned2026-05-28T16:48:56Z
dc.date.issued1977
dc.description.paginacion349 - 351
dc.description.procedenciaEXT
dc.format.discursoArtículo
dc.format.extent3
dc.identifier.issn0022-1147
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/28017
dc.language.isoInglés
dc.numero.secuencia28014
dc.publisherINST TECNOL MONTERREY,SCH MARINE & FOOD SCI,GUAYMES,MEXICO
dc.publisherINST NACL NUTR,DIV NUTR,MEXICO CITY,MEXICO
dc.publisherASSESORI EMPRESAS SA,MONTERREY,MEXICO
dc.relation.ispartofseriesVol. 41 No. 2
dc.source.revistafuenteJOURNAL OF FOOD SCIENCE
dc.subjectINDUSTRIAL PRODUCTION, SOY ENRICHED, TORTILLA FLOUR, LIME COOKING, WHOLE RAW, CORN SOYBEAN, MIXTURES
dc.subject.categoriaprincipalCIENCIAS AGRARIAS
dc.subject.disciplinaAGRONOMIA
dc.subject.subdisciplinaPRODUCCION DE CULTIVOS
dc.titleINDUSTRIAL PRODUCTION OF SOYENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORNSOYBEAN MIXTURES
dc.title.alternativeJOURNAL HYMENOPTERA RESEARCH

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