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	1.	Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch by Enríquez-Castro, C.M Torres-Chávez, P.I Ramírez-Wong, B Quintero-Ramos, A Ledesma-Osuna, A.I López-Cervantes, J Gerardo-Rodríguez, J.E Material type: Article; Type of continuing resource: periodical Language: English Publication details: Egypt : Hindawi, 2020 In: International Journal of Food Science v. 2020, art. 5927670 Online resources: Open Access through DSpace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	2.	Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology by Escalante-Aburto, A Ramírez-Wong, B Torres-Chávez, P.I López-Cervantes, J Figueroa-Cardenas, J. de D Barrón-Hoyos, J.M Morales-Rosas, I Ponce-García, N Gutiérrez-Dorado, R Material type: Article; Type of continuing resource: periodical Language: English Publication details: Basel (Switzerland) : MDPI, 2014 In: Molecules v. 19, no. 12, p. 21066-21084 Online resources: Click here to access online Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

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