CHANGES IN CORN AND SORGHUM DURING NIXTAMALIZATION AND TORTILLA BAKING

被引：77

作者：

GOMEZ, MH

MCDONOUGH, CM

ROONEY, LW

WANISKA, RD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03074.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：330 / 336

页数：7

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