Abstract
Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callSimilar Papers
Paper Title
Journal
Date
