Nutritional, Antioxidant, and Phytochemical Changes During the Production of Tortillas Using Quality Protein Maize and an Alkaline Extrusion Thermomechanical Process
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This research evaluated how both the maize alkaline cooking processes (traditional and extrusion-based nixtamalization) and tortilla baking step affect the chemical composition, physicochemical parameters, antioxidant activity, and phytochemical compounds in t... ...
