Research Article
Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods
L. González-Victoriano,
N. Güemes-Vera,
J.J. Chanona-Pérez,
S. Soto-Simental,
A. Bernardino-Nicanor,
L. González-Cruz and J.P. Hernández-Uribe