CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION

✍ Scribed by MARIA L. MARTINEZ-HERRERA; PAUL A. LACHANCE

• Book ID: 108803743
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 496 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb03793.x