Rojas-Molina, I; Gutierrez, E; Rojas, A; Cortes-Alvarez, M; Campos-Solis, L; Arjona, JL; Cornejo, A; Hernández-Urbiola, M; Rodríguez-García, ME
(2009)
This report shows the effect of temperature (72, 82, and 92 degrees C) during the cooking stage and steeping time (0, 1, 3, 5, 7, 9, 11, 13, and 15 hr) on calcium and phosphorus contents in nixtamalized corn flours obtained ...