Effect of moisture content and temperature, on the rheological, microstructural and thermal properties of MASA (dough) from a hybrid corn (Zea Mays sp.) variety
Translated title of the contribution
:
Effect of moisture content and temperature, on the rheological, microstructural and thermal properties of MASA (dough) from a hybrid corn (Zea Mays sp.) variety
Y. Estrada-Girón, J. Aguilar, J. A. Morales-del Rio, A. J. Valencia-Botin, J. A. Guerrero-Beltrán, A. H. Martínez-Preciado, E. R. Macías, J. F.A. Soltero, J. Solorza-Feria, V. V.A. Fernández
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