Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance
One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited informat...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
BioMed Central
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/169955 |
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