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Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	LD Chaidez-Laguna
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad de Sonora 2022
Materias:	Multidisciplinaria (Ciencias Naturales y Exactas) FT IR cysteine corn masa proteins solubility
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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