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Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.
Amador-Rodríguez KY, Pérez-Cabrera LE, Guevara-Lara F, Chávez-Vela NA, Posadas-Del Río FA, Silos-Espino H, Martínez-Bustos F. Amador-Rodríguez KY, et al. Among authors: posadas del rio fa. Food Chem. 2019 Apr 25;278:601-608. doi: 10.1016/j.foodchem.2018.11.008. Epub 2018 Nov 2. Food Chem. 2019. PMID: 30583418
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