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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR

B Yahuaca-Juárez1, H E Martínez-Flores, J A Huerta-Ruelas

  • 1Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|January 17, 2013
PubMed

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