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Article : texto impreso

Milling and processing parameters for corn tortillas from extruded instant dry masa flour

ARAMBULA, V. G. /et al/, Autor |

Dentro JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998)

A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Palabras Clave: corn tortilla, corn flour, extrusion, milling

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