Effect of Traditional Nixtamalization on Anthocyanin...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 1

Effect of Traditional Nixtamalization on Anthocyanin Content and Profile in Mexican Blue Maize (Zea mays L.) Landraces

Mora-Rochín, Saraid, Gaxiola-Cuevas, Nalleli, Gutiérrez-Uribe, Janet Alejandra, Milán-Carrillo, Jorge, Milán-Noris, Evelia María, Reyes-Moreno, Cuauhtémoc, Serna-Saldivar, Sergio Othon, Cuevas-Rodrígu
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.009
Date:
January, 2016
File:
PDF, 758 KB
english, 2016
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