[1]
J. Olaechea and L. Chaparro, “Evaluation of the physical-chemical, microbiological, sensory and functional properties of maize flours (Zea mays) obtained by handmade process of nixtamalization”, Agroind.Socied.Ambiente, vol. 1, no. 14, pp. 4–20, Oct. 2020, Accessed: Oct. 05, 2026. Available: https://mail.revistas.uclave.org/index.php/asa/article/view/2829