Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour ( Zea mays L.) and process optimization
MenchacaâArmenta, Mariela, RamÃrezâWong, BenjamÃn, TorresâChávez, Patricia I., QuinteroâRamos, Armando, LedesmaâOsuna, Ana I., Frutos, MarÃa J., GutiérrezâDorado, Roberto, CampasâBaJournal:
Journal of Food Science
DOI:
10.1111/1750-3841.15312
Date:
June, 2020
File:
PDF, 1.87 MB
2020