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 and V.V.A. Fernández

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