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Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla by Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara
Published 2022-12-01
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