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	1.	Mathematical model for describing corn grain dehydration kinetics after a nixtamalization process by Gruintal-Santos, M.A Zagaceta-Álvarez, M.T Aguilar Cruz, K.A Reséndiz-Muñoz, J Martinez-Flores, H.E Fernández-Muñoz, J.L Material type: Article; Type of continuing resource: periodical Language: English Publication details: Basel (Switzerland) : MDPI, 2021 In: Foods v. 10, no. 8, art. 1771 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)
	2.	Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips by Topete-Betancourt, A Figueroa-Cardenas, J. de D Rodríguez-Lino, A.L Ríos-Leal, E Morales Sanchez, E Martinez-Flores, H.E Material type: Article; Type of continuing resource: periodical Language: English Publication details: Republic of Korea : Springer : The Korean Society of Food Science and Technology, 2019 In: Food Science and Biotechnology v. 28, no. 4, p. 975-982 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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