CORN (ZEA-MAYS) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION

被引：17
|
作者：
MARTINEZHERRERA, ML
LACHANCE, PA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1979.tb03793.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：377 / 380
页数：4
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