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Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

✍ Scribed by Jesús Aguayo-Rojas, Saraid Mora-Rochín, Edith O. Cuevas-Rodríguez, Sergio O. Serna-Saldivar, Janet A. Gutierrez-Uribe, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo

Book ID: 113078456
Publisher: Springer US
Year: 2012
Tongue: English
Weight: 298 KB
Volume: 67
Category: Article
ISSN: 1573-9104
DOI: 10.1007/s11130-012-0288-y

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