Olaechea, Jorge, and Luis Chaparro. “Evaluation of the Physical-Chemical, Microbiological, Sensory and Functional Properties of Maize Flours (Zea Mays) Obtained by Handmade Process of Nixtamalization”. Agroindustria, Sociedad y Ambiente 1, no. 14 (October 6, 2020): 4-20. Accessed May 19, 2024. https://revistas.uclave.org/index.php/asa/article/view/2829.