Buchumschlag

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours.

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Miguel Ángel SÁNCHEZ-MADRIGAL
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Schlagworte:	Agrociencias polyphenols anthocyanins Calcium lactate calcium hydroxide antioxidant activity
Online-Zugang:	Acceder al recurso
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