Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Alejandro Camacho-Dávila, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong

Research output: Contribution to journalArticle

13 Scopus citations
Original languageAmerican English
Pages (from-to)2701-2710
Number of pages10
JournalJournal of Food Science and Technology
DOIs
StatePublished - 15 Apr 2015

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    Sánchez-Madrigal, M. Á., Quintero-Ramos, A., Martínez-Bustos, F., Meléndez-Pizarro, C. O., Ruiz-Gutiérrez, M. G., Camacho-Dávila, A., Torres-Chávez, P. I., & Ramírez-Wong, B. (2015). Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. Journal of Food Science and Technology, 2701-2710. https://doi.org/10.1007/s13197-014-1307-9