Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

by Xóchitl Ariadna Ruiz-Armenta, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Carlos Iván Delgado-Nieblas, Agustin López-Diaz, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos
Published 2018-01-01

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

by David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Published 2021-08-01