Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder

DOI Web Site Web Site 1 Citations

Journal

Journal of Food Engineering

Journal of Food Engineering 96 (3), 401-409, 2010-02

Elsevier BV

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Details 詳細情報について

CRID

1360011144490092800
DOI

10.1016/j.jfoodeng.2009.08.014
ISSN

02608774
Web Site

https://api.elsevier.com/content/article/PII:S0260877409004129?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0260877409004129?httpAccept=text/plain
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