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CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION |
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| Authors: | MARIA L. MARTINEZ-HERRERA PAUL A. LACHANCE |
| Affiliation: | Authors Martinez-Herrera and Lachance are with the Dept. of Food Science, Cook College, Rutgers-The State University of N.J., New Brunswick, NJ 08903. |
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