Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran
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DOI: 10.1094/cchem-04-16-0115-r
Abstract: Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to… read more here.
Keywords: nixtamalized corn; antioxidant activity; corn; tortillas ... See more keywords