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Efecto de los procesos de congelación y descongelación sobre los almidones en un alimento a base de maíz Autores: Luis Ojeda, María Claramonte, Jessica Rey, Carla Trestini, Mariana Useche, Nalffy Zambrano, Mónica Rodríguez, Ingrid Velásquez, Nirza Noguera-Machado Localización: Revista chilena de nutrición, ISSN-e 0717-7518, Vol. 45, Nº. 4, 2018, págs.
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