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GrainGenes Author Report: Chang YK

Author	Chang YK
Paper	Martnez-Bustos F et al. (2000) Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking Journal of the Science of Food and Agriculture 80:651-656. Flores-Faras R et al. (2000) Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas Journal of the Science of Food and Agriculture 80:657-664.

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