Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours
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چکیده
Received 16 Dec., 2013 Accepted 06 Feb., 2014 (006237) 1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua – UACH, Chihuahua, Chihuahua, México, e-mail: [email protected]; [email protected] 2 Centro de Investigación y de Estudios Avanzados – CINVESTAV, del IPN, Unidad Querétaro, Querétaro, Querétaro, México *Corresponding author Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours. Miguel Ángel SÁNCHEZ-MADRIGAL1, Armando QUINTERO-RAMOS1*, Fernando MARTÍNEZ-BUSTOS2, Carmen Oralia MELÉNDEZ-PIZARRO1, Martha Graciela RUIZ-GUTIÉRREZ1
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Antioxidant and antiproliferative activity of blue corn and tortilla from native maize
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