Evaluation of the physical-chemical, microbiological, sensory and functional properties of maize flours (Zea mays) obtained by handmade process of nixtamalization. Agroind.Socied.Ambiente [Internet]. 2020 Oct. 6 [cited 2026 Jul. 23];1(14):4-20. Available from: https://revistas2.uclave.org/index.php/asa/article/view/2829