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Effect of adding anthocyanins to blue maize dough on color, texture and antioxidant capacity of maize tortillas

Fuente: Redalyc

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Bibliographic Details
Main Author:	Víctor Manuel López-Vásquez
Format:	Artículo científico
Language:	en
Published:	Universidad Autónoma Chapingo 2020
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) Zea mays L microencapsulation antioxidant capacity
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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