Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance
- DOI
- 10.1186/s42779-024-00227-5
- Published
- 4
- Container
- Journal of Ethnic Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1186/s42779-024-00227-5,
title = {Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance},
author = {María Gricelda Vázquez-Carrillo and Arturo Hernández-Montes and Natalia Palacios-Rojas and Leticia García-Cruz and Aldo Rosales-Nolasco and Aide Molina and Gabriela Palacios-Pola},
year = {2024},
journal = {Journal of Ethnic Foods},
doi = {10.1186/s42779-024-00227-5},
url = {https://doi.org/10.1186/s42779-024-00227-5}
}RIS
TY - JOUR TI - Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance AU - María Gricelda Vázquez-Carrillo AU - Arturo Hernández-Montes AU - Natalia Palacios-Rojas AU - Leticia García-Cruz AU - Aldo Rosales-Nolasco AU - Aide Molina AU - Gabriela Palacios-Pola PY - 2024 JO - Journal of Ethnic Foods DO - 10.1186/s42779-024-00227-5 UR - https://doi.org/10.1186/s42779-024-00227-5 ER -
APA
Vázquez-Carrillo, M. G., Hernández-Montes, A., Palacios-Rojas, N., García-Cruz, L., Rosales-Nolasco, A., Molina, A., & Palacios-Pola, G. (2024). Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance. Journal of Ethnic Foods. https://doi.org/10.1186/s42779-024-00227-5
Source records
- doaj · retrieved 2026-09-26T22:46:47.197Z