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Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

✍ Scribed by Salazar, R.; Arámbula-Villa, G.; Luna-Bárcenas, G.; Figueroa-Cárdenas, J.D.; Azuara, E.; Vázquez-Landaverde, P.A.

Book ID: 122998688
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 323 KB
Volume: 56
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2013.10.046

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