Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

by Ricardo O. Navarro-Cortez, Ernesto Aguilar-Palazuelos, Javier Castro-Rosas, Reyna N. Falfán Cortés, Arturo Cadena Ramírez, Efrén Delgado-Licon, Carlos A. Gómez-Aldapa
Published 2018-01-01