Work

Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn ( Zea mays L.) Flour

Year: 2025

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/jtxs.70044

Authors: Jesús Enrique Gerardo‐Rodríguez, Mariela Menchaca‐Armenta, Jesús Enrique Chan‐Higuera, Beatriz Montaño‐Leyva, Ana Irene Ledesma‐Osuna, María Irene Silvas García, Nydia Estrellita Buitimea‐Cantúa, Guadalupe Amanda López‐Ahumada, Carlos Martín Enríquez‐Castro, Armando Quintero‐Ramos

Institutions: Universidad de Sonora, Tecnológico Nacional de México, Autonomous University of Chihuahua

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4414571773

FWCI:

Cites: 25

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