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1.
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
Plant Foods Hum Nutr
; 76(3): 334-339, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34291371
2.
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
Food Chem
; 405(Pt B): 134223, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36403465
3.
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
J Food Sci
; 85(7): 2143-2152, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32567692
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