Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales

Publication date: Available online 7 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cruz-Vazquez Celia, Villanueva-Carvajal Adriana, Estrada-Campuzano Gaspar, Dominguez-Lopez Aurelio
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research