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Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion
Cabrera-RamÃrez, A.H., Luzardo-Ocampo, I., RamÃrez-Jiménez, A.K., Morales-Sánchez, E., Campos-Vega, R., Gaytán-MartÃnez, M.Volume:
134
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109234
Date:
August, 2020
File:
PDF, 488 KB
2020