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	1.	Nixtamalized flour from quality protein maize (Zea mays L.) optimization of alkaline processing by Milan Carrillo, J Cuevas Rodriguez. E.O [coaut.] Garzon Tiznado, J.A [coaut.] Gutierrez Dorado, R [coaut.] Reyes Moreno, C [coaut.] Material type: Article Publication details: 2004 In: Plant Foods for Human Nutrition v. 59, p. 35-44 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	2.	Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces by Mora-Rochín, S Gaxiola-Cuevas, N Gutiérrez-Uribe, J.A Milán-Carrillo, J Milán-Noris, E.M Reyes-Moreno, C Serna-Saldivar, S.O Cuevas-Rodríguez, E.O Material type: Article; Type of continuing resource: periodical Language: English Publication details: USA : Elsevier, 2016 In: LWT - Food Science and Technology v. 68, p. 563-569 Online resources: Click here to access online Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

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