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Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods

机译：玉米砂粒和稻瘟病粉与面粉的功能性质和物理化学特性评价，以便将来应用营养食品制定的应用

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L. Gonzaacut; N. Güeme; J.J. Chanona-P; S. Soto-Simen; A. Bernardino; J.P. Hernaacut;
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3. Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours [J] . Kawaljit Singh Sandhu, Narpinder Singh, Nachhattar Singh Malhi Food Chemistry . 2007,第3期

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4. The use of xylanase to improve physicochemical characteristics of nixtamalized corn flour and tortilla texture obtained by extrusion [C] . Benjamín. Ramírez-Wong, Luis C. Platt-Lucero, Patricia I. Torres-Chávez, International congress on engineering and food . 2011

机译：二甲苯酶的使用改善挤压玉米粉玉米粉的物理化学特性及玉米粉
5. Evaluation of physicochemical properties and applications of grain flour. [D] . Ozoh, Chinwendu F. 2016

机译：谷物粉的理化性质和应用评价。
6. Physicochemical and nutritional properties of extrudates from food grade distillers dried grains garbanzo flour and corn grits [O] . Poonam Singha, Sushil K. Singh, Kasiviswanathan Muthukumarappan, 2018

机译：食品级蒸馏酒干谷粒鹰嘴豆粉和玉米渣挤出物的理化和营养特性
7. Effects of incorporation of cassava flour on characteristics of corn grit-rice grit-chickpea flour blend expanded extrudates [O] . K C Yadav, Mishra Pashupati, K Dhungana Pramesh, 2015

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Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods

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