1.
Chaidez-Laguna LD, Torres Chavez PI, Ramírez-Wong B, Marquez-Ríos E, Islas-Rubio AR, Carvajal-Millán E, et al. Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production. BIOTECNIA [Internet]. 1 de julio de 2021 [citado 26 de abril de 2024];23(2):96-102. Disponible en: https://biotecnia.unison.mx/index.php/biotecnia/article/view/1380