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Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR.
Alberdi-Cedeño, Jon; Molina, Mitsy; Yahuaca-Júarez, Berenice; Ibargoitia, María L; Guillén, María D.
Afiliação
  • Alberdi-Cedeño J; Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain. Electronic address: jon.alberdi@ehu.eus.
  • Molina M; Centro de Investigación en Científica Aplicada y Tecnológica Avanzada (CICATA) del Instituto Politécnico Nacional (IPN), Santiago de Querétaro, Querétaro, Mexico. Electronic address: mitsy.molina@gmail.com.
  • Yahuaca-Júarez B; Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Morelia, Mich, Mexico. Electronic address: yajuabe@yahoo.com.mx.
  • Ibargoitia ML; Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain. Electronic address: marialuisa.ibargoitia@ehu.eus.
  • Guillén MD; Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain. Electronic address: mariadolores.guillen@ehu.es.
Food Chem ; 313: 126079, 2020 May 30.
Article em En | MEDLINE | ID: mdl-31931423
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Zea mays / Lipídeos Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Zea mays / Lipídeos Idioma: En Ano de publicação: 2020 Tipo de documento: Article