Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales

CV Celia, VC Adriana, EC Gaspar… - International Journal of …, 2021 - Elsevier
In order to encourage the efforts of nutritionists and public policies to reduce the caloric
value of traditional food, and to increase the knowledge about Mexican and Latin American …
被引用次数：2 相关文章

[引用][C] Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales

CV Celia, VC Adriana, EC Gaspar, DL Aurelio - 2021