Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran - Concepedia

Concepedia

Publication | Closed Access

Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

12

Citations

37

References

2018

Year

Nydia E. Buitimea‐Cantúa, Patricia Isabel Torres‐Chávez, Benjamin Ramírez‐Wong, Ana Irene Ledesma‐Osuna, Janet A. Gutiérrez‐Uribe, Delia Ayled Serna Guerrero, Sergio O. Serna‐Saldívar

Journal of Food Measurement & Characterization

Food ChemistryExtruded Corn FlourFood AnalysisTriferulic Acids ContentsGrain QualityCorn Tortillas

References

	Year	Citations

Page 1