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Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of(More)
A group of 13 pigmented maize varieties (five red and eight blue) were evaluated to determine anthocyanin changes during alkaline cooking process. The variables measured were color, anthocyanin(More)