Ponce-García, Néstor <br/><br/>
Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.  [electronic resource] 

 -  Journal of food science  Dec 2019 
 - 3653-3663 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14941  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Calcium Compounds--analysis<br/>Elasticity<br/>Flour--analysis<br/>Food Handling<br/>Minerals--analysis<br/>Tablets--chemistry<br/>Viscosity<br/>Zea mays--chemistry