Citation | Shah, W. and I.M. Qazi. 2025. Impact of nixtamalization and pre-gelatinization on functional, cooking and sensory attributes of noodles made from flour of high, medium and low-amylose maize varieties. Sarhad Journal of Agriculture, 41(4): 2022-2032.
DOI | https://dx.doi.org/10.17582/journal.sja/2025/41.4.2022.2032