Cite
MLA Citation
Johanan Espinosa-Ramírez et al.. “Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses.” Journal of cereal science, vol. 102, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100146343978.0x000042