Effect of added calcium hydroxide during corn...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 4 Vol. 56; Iss. 1

Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

Salazar, R., Arámbula-Villa, G., Luna-Bárcenas, G., Figueroa-Cárdenas, J.D., Azuara, E., Vázquez-Landaverde, P.A.
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Volume:
56
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.10.046
Date:
April, 2014
File:
PDF, 323 KB
english, 2014
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