TORTILLA-MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS

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1 May 1980

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 45 (3), 671-674
https://doi.org/10.1111/j.1365-2621.1980.tb04128.x

Abstract

No abstract available

Cited by 28 articles