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

  1. Alberdi-Cedeño, J.
  2. Molina, M.
  3. Yahuaca-Júarez, B.
  4. Ibargoitia, M.L.
  5. Guillén, M.D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 313

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.126079 GOOGLE SCHOLAR
Datuen iturria: Scopus