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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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Détails bibliographiques
Auteur principal:	Víctor Manuel López-Vásquez
Format:	Artículo científico
Langue:	en
Publié:	Universidad Autónoma Chapingo 2020
Sujets:	Multidisciplinaria (Ciencias Naturales y Exactas) Zea mays L microencapsulation antioxidant capacity
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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