Cite
HARVARD Citation
Vernon-Carter, E. et al. (2020). Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas. Journal of cereal science. p. . [Online].
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Vernon-Carter, E. et al. (2020). Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas. Journal of cereal science. p. . [Online].