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Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum

By Luis Carlos Platt-Lucero, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez and Ignacio Morales-Rosas

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Published: November 7th 2012

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Luis Carlos Platt-Lucero, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez and Ignacio Morales-Rosas (November 7th 2012). Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum, Viscoelasticity Juan De Vicente, IntechOpen, DOI: 10.5772/49975. Available from:

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