Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips
| Autor: | Salazar, R., Arámbula-Villa, G., Luna-Bárcenas, G., Figueroa-Cárdenas, J.D., Azuara, E., Vázquez-Landaverde, P.A. |
|---|---|
| Zdroj: | In LWT - Food Science and Technology April 2014 56(1):87-92 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect