Changes provoked by nixtamalization and tortilla making in...

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Food Chemistry 2019 / 12

Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR

Alberdi-Cedeño, Jon, Molina, Mitsy, Yahuaca-Júarez, Berenice, Ibargoitia, María L., D.Guillén, María
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.126079
Date:
December, 2019
File:
PDF, 503 KB
2019
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