PubAg

Main content area

MLA

Amador-Rodríguez, Karla Yuritzi, et al. "Physicochemical, Thermal, and Rheological Properties of Nixtamalized Blue-corn Flours and Masas Added with Huitlacoche (ustilago Maydis) Paste." Food chemistry, v. 278, pp. 601-608. doi: 10.1016/j.foodchem.2018.11.008

APA

Amador-Rodríguez, K. Yuritzi, Pérez-Cabrera, L. Eugenia, Guevara-Lara, F., Chávez-Vela, N. Angélica, Posadas-Del Río, F. Aníbal, Silos-Espino, H., & Martínez-Bustos, F. (2019). Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste. Food chemistry, 278, 601-608. doi: 10.1016/j.foodchem.2018.11.008

Chicago

Amador-Rodríguez, Karla Yuritzi, Laura Eugenia Pérez-Cabrera, Fidel Guevara-Lara, Norma Angélica Chávez-Vela, Francisco Aníbal Posadas-Del Río, Héctor Silos-Espino, and Fernando Martínez-Bustos. "Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste" Food chemistry 278, 1 (2019): 601-608. doi: 10.1016/j.foodchem.2018.11.008