EXTRUDED CORN FLOUR AS AN ALTERNATIVE TO LIMEHEATED CORN FLOUR FOR TORTILLA PREPARATION

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dc.contributor.authorSTERNER, H
dc.contributor.authorGUERRA, RR
dc.contributor.authorBAZUA, CD
dc.date.accessioned2026-05-28T16:53:14Z
dc.date.issued1978
dc.description.paginacion940 - 941
dc.description.procedenciaEXT
dc.format.discursoNOTA
dc.format.extent2
dc.identifier.issn0022-1147
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/29273
dc.language.isoInglés
dc.numero.secuencia29270
dc.publisherMEALS MILLIONS FDN,INT INST PROT FOOD TECHNOL,SANTA MONICA,CA
dc.relation.ispartofseriesVol. 44 No. 3
dc.source.revistafuenteJOURNAL OF FOOD SCIENCE
dc.subjectEXTRUDED, CORN FLOUR, ALTERNATIVE, LIME HEATED, CORN, FLOUR, TORTILLA, PREPARATION
dc.subject.categoriaprincipalCIENCIAS AGRARIAS
dc.subject.disciplinaAGRONOMIA
dc.subject.subdisciplinaPRODUCCION DE CULTIVOS
dc.titleEXTRUDED CORN FLOUR AS AN ALTERNATIVE TO LIMEHEATED CORN FLOUR FOR TORTILLA PREPARATION
dc.title.alternativeJ IND ENG CHEM

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