Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Published 2010 View Full Article

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Title
Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 52, Issue 3, Pages 502-508
Publisher
Elsevier BV
Online
2010-10-09
DOI
10.1016/j.jcs.2010.08.010

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