Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation
Article first published online: 19 JAN 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages C236–C241, March 2011
How to Cite
Márquez-Castillo, A. and Vidal-Quintanar, R.L. (2011), Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation. Journal of Food Science, 76: C236–C241. doi: 10.1111/j.1750-3841.2010.01983.x
- Issue published online: 1 MAR 2011
- Article first published online: 19 JAN 2011
- MS 20100827 Submitted 7/23/2010, Accepted 10/27/2010.
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