Ramírez-Jiménez, Aurea K <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.09.166  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flour--analysis<br/>Food Handling<br/>Hot Temperature<br/>Phytochemicals--analysis<br/>Solubility<br/>Zea mays--chemistry