Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process.

Ramírez-Jiménez, Aurea K

Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process. [electronic resource] - Food chemistry Mar 2019 - 57-62 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2018.09.166 doi


Flour--analysis
Food Handling
Hot Temperature
Phytochemicals--analysis
Solubility
Zea mays--chemistry