
Stability of anthocyanins of blue maize (Zea mays L.) after nixtamalization of seperated pericarp-germ tip cap and endosperm fractions
Keywords: تحلیل واریانس; Maize; Anthocyanins; Cyanidin; Nixtamalization; Calcium hydroxideA, maize fractionated and cooked with 1.5 (% w/w) Ca(OH)2; ANOVA, analysis of variance; B, maize fractionated and cooked with 1.0 (% w/w) Ca(OH)2; C, maize fractionated and cooked with 0.5 (