authors
- Menchaca-Armenta M
- FRUTOS FERNANDEZ, MARIA JOSE
- Ramírez-Wong B.
- Quintero-Ramos A.
- Torres-Chávez P.I.
- VALERO CASES, ESTEFANIA
- Muelas-Domingo R.
- Ledesma-Osuna A.I.
- Campas-Baipoll O.N.
The effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanin from blue corn through the kinetic and thermodynamic parameters. Plant Foods for Human Nutrition
Academic Article
2021
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