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The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid...
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