Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours.
This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn floursprepared with calcium hydroxide Ca(OH)2and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours[0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized f...
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| Pubblicato in: | Ciência e Tecnologia de Alimentos |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940094021 |
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