Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) Flour
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The study of particle size is particularly important, as it influences the functional, textural, and physical properties of food products. This work evaluated the effect of milling extruded nixtamalized blue corn on anthocyanin content and tortilla texture. Bl... ...
