C: Food Chemistry
Nutraceutical Properties of Flour and Tortillas Made with an Ecological Nixtamalization Process
Version of Record online: 11 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1529–C1534, October 2013
How to Cite
Méndez, L. I. R., Cárdenas, J. d. D. F., Gómez, M. R. and Lagunas, L. L. M. (2013), Nutraceutical Properties of Flour and Tortillas Made with an Ecological Nixtamalization Process. Journal of Food Science, 78: C1529–C1534. doi: 10.1111/1750-3841.12241
- Issue online: 8 OCT 2013
- Version of Record online: 11 SEP 2013
- Manuscript Accepted: 17 JUL 2013
- Manuscript Received: 6 MAY 2013
- Consejo Nacional de Ciencia y Tecnología
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