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1. Utilización de maíz pigmentado para la elaboración de un alimento funcional

Description:: At present there is a tendency of consumers towards food who addition have nutritional value provide a benefit to health, the increase in demand for these products has led to development of new technologies to add bioactive compounds that are beneficial to organism, these foodstuffs have been called functional foods...
Subject:: Corn, Maíz, Fermented foods, and Alimento fermentados
Creator:: Jiménez Pérez, Carlos
Contributor:: Ramírez Romero, Marco Antonio Gerardo and Cruz Guerrero, Alma Elizabeth
Publisher:: Universidad Autónoma Metropolitana
Posgrado:: Especializacion en Biotecnologia
Language:: spa
Año de publicación:: 2014
Rights Statement*:: Acceso Abierto
License:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: Especializacion
Identifier:: https://doi.org/10.24275/uami.np193981z